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Brisket in Ginger Ale

Added on Wed Jul 11 2007

Views 1171

The Story Behind The Recipe

This recipe was given to me by my aunt, who is a great cook. It's always a winner with adults and children.

Great served with rice and a green salad. Read More

" Delicious brisket recipe - I love it because it is yummy, easy, must be made in advance and it freezes well - a working mother's dream. "

The Basics

• Dish: Main Course
• cuisine: Jewish
• Serves: 8 +
• Prep Time: 0hrs 5 mins
• Cooking Time: 4hrs 0 mins

Ingredients

• 6lbs brisket
• 1 litre ginger ale
• 2 Tbs onion soup
• 2 Tbs mushroom soup
• ¾ cup chutney
• 3 large onions finely chopped
• 5 bay leaves
• to taste salt and pepper

Method

Mix everything. Pour over meat and marinade overnight. Cover very well in foil and cook at 400F (180 C) for 4 hours. Cook day before or in morning. Slice when cool and return to sauce. Heat up before serving. Freezes well. I divide the four hours between the cooking and heating up otherwise brisket gets dry i.e. Cook for three hours. Cool. Slice and then heat up later for about an hour or half and hour.