My Bubbie's Brisket is one of the dishes that I remember most growing up, because my dad would make it all the time.  There is something so comforting about cutting into a soft piece of brisket accompanied by roasted vegetables.  Brisket is a tough cut of beef, but if you cook it long enough it will become very tender.  My grandmothers version uses typical 1950's ingredients.

1 5-6 lb brisket

4-5 whole garlic cloves

1 can whole cranberry sauce

1 packet lipton soup mix

aluminum foil

roasting pan with lid


Pre-heat your oven to 275 degrees F.

Place a layer of aluminum foil in the bottom of a roasting pan, and place the brisket on top.

Cut small slits into the top of the brisket and stuff garlic cloves into them.

Spread the can of cranberry sauce over the top of the brisket and then sprinkle the packet of Lipton soup on top.

Cover with aluminum foil and then place the lid on the roasting pan.

Cook for about five hours.

You can also do a version of this brisket minus the canned ingredients.  Slice three large onions and place onions on the bottom and top of the brisket.  Cover with aluminum and cook for about five hours.

* when possible try to use local and organic meat products



photosRebecca Elman