Sandra’s Famous Brisket
by Eliza Gellis


Slice against the grain.

Brisket should be soft and falling apart.

Pairing suggestion: serve with carrots and potatoes.


1 brisket (with fat cap)

3 to 5 large yellow onions, cut into wedges

1 7-oz/200g jar minced garlic in oil

Salt and pepper (to taste)

1/4 C/59 mL water, broth, or stock


Preheat oven to 450°F/232°C.

Cut onions into wedges and place loosely in the bottom of a greased roasting dish.

Season the brisket with salt and pepper to taste. Rub the brisket with minced garlic all over.

Place the brisket, fat cap up/meat side down, on top of onions. Add the liquid to the roasting dish.

Cover with foil and and roast for 20 minutes at 450°F/232°C.

After 20 minutes, turn the temperature down to 275°F/135° C and roast for 7 to 8 more hours.

Remove from oven and slice. Serve with onions and au jus.

Be sure to post in the Recipes group if you make any of these recipes!