MOM’S FAMOUS BRISKET

Ingredients:

• 5 to 6 lb single brisket going into double if possible (good layer of fat) or a double

• 2 tbsp onion powder (or 1 pack onion soup mix)

• 1 tbsp dry Colman's mustard powder

• 1 tbsp smoky paprika

• 2 tsp salt

• 1 tsp pepper 

• 2 onions cut thinly into rounds

• 5-6 plain and sweet potatoes - cut into big chunks, skin off. 

Sauce

• Diana's rib & chicken sauce (500 ml bottle) and beef stock can be added so that the sauce covers most of the meat. 

• *Gluten-free sauce option -2 cups ketchup sauce, 4 tbsp brown sugar

• 2 tbsp honey

• 4 tbsp apple cider vinegar

• 2 tbsp tamari (heat in a saucepan for 10 mins)

Directions:

1. Season and marinade brisket the day before with dry spices. 

2. Slice the onion rings thinly and place all over the meat.

3. Heat oven to 350 degrees.

4. Make sauce. Place over brisket. Needs to be generous. Add a little hot water or stock so the sauce comes up and reaches almost the top of the brisket.

5. After one and a half hours add assorted potatoes to the pot. 

6. Make sure to baste every hour. Cook for a total of three and a half hours. Test to make sure it is soft all the way through.

7. Slice thinly preferably when cool.

Tips:

• An Enamel roaster is a great way to cook brisket or a medium-sized Dutch oven.

• The pot can’t be too big, otherwise the brisket will be dry.