Juicy beef brisket recipe that is the most tender brisket you will ever taste. Basted in sweet barbecue sauce and currant jelly, just like the traditional brisket recipe that your grandmother used to make, only better!
Cool in refrigerator8hrs
Keyword: Beef, brisket, Holiday, Rosh Hashanah
Author: Jennifer Fishkind
8russet potatoespeeled and cut into chunks
4yellow onionsmedium, sliced
112 ounce jarcurrant jelly
2cupsBBQ Sauce1 bottle either Jug Brand or Hawaiian BBQ sauce
1tablespoonLawrys Seasoning Salt
Place sliced onions on bottom of roasting pan
Place brisket, fat side up, on top of onions. Spread potatoes around the brisket
Season brisket and potatoes with garlic, paprika, and Lawreys.
Mix jelly, bbq sauce, and water in a medium mixing bowl
Pour over brisket and potatoes
Cover tightly with foil.
Bake 350 degrees for 4 hours (keep the foil on)
When done, let cool on the countertop for 1-2 hours.
In the morning, skim the fat off the top of the brisket.
Remove brisket from the pan, slice horizontally (against the grain) on cutting board
Put sliced brisket back in the pan with onions and potatoes.
1 hour before serving, preheat oven to 350 degrees. Cook brisket uncovered for 30 minutes. Lower temperature to 300 and cover lightly with foil if getting too brown
Serve potatoes on its own bowl with gravy on the side.