Easy and simple beef brisket recipe for Hanukkah Dinner
1or 2 beef brisketsabout 4-5 pounds
1large bag of baby carrots
1bottle of Heinz Chili Sauce
20oz.bottle of Cokenot diet
¼cup2 capfuls Tastefully Simple Onion Onion (or a packet of onion soup mix)
salt & pepper
Heat oven to 325 degrees. Place the brisket in 1 or 2 pans baking pans (I use disposable). Sprinkle with salt and pepper and top with carrots.
Heat oven to 325 degrees. Place the brisket in 1 or 2 pans baking pans (I use disposable). Sprinkle with salt and pepper and top with carrots. In a small bowl mix together the chili sauce, Coke and onion. Pour over brisket. Cover tightly with foil and bake at 325 for several hours. (I had about 5 pounds of brisket and cooked it for 4 hours.) When a fork pierces the meat easily it is done.
Let the brisket cool. It will shrink during cooking, so you can move it to 1 pan or a smaller pan if you wish. Cover and refrigerate overnight. Remove brisket from the fridge. Skim off the fat and discard. Place the carrots in a serving dish and refrigerate until an hour before serving.
Move the brisket to a cutting board and slice against the grain. Place the brisket back in the pan and refrigerate until an hour before serving.
About an hour before serving take the brisket and the carrots on the counter to come to room temperature. Heat the oven to 325. Bake for about 45 minutes until heated through. Serve the brisket with some of the juice.
Simply Dishing with Cari Blake | Brisket https://simplydishing.net/simple-hanukkah-dinner/