<p>Joel Siegal’s Brisket- the beauty of this is that you have the carrots, potatoes and thicken the sauce with cornstarch at the end to make nicer, smoother gravy.
The only downside is that your condo will smell of brisket, all day, the upside, minimal fuss.</p>
<p>Joel Siegel’s Brisket
From GMA’s Joel Siegel
1996</p>
<p>I can’t remember whether it happened at my cousin Kenny’s bar mitzvah or my sister’s wedding, but I got this age-old family recipe from my grandmother after she had had a glass of wine. What a surprise… the secret to grandma’s brisket is Heinz chili sauce and Lipton’s onion soup mix. I altered it a bit with some help from Julia Child’s pot roast recipe.</p>
<p>Ingredients</p>
<p>a full-cut brisket (Not first cut. First cut leaves off the “deckel,” the fatty piece at the top which is oh, so bad for you and oh, so good. The butcher must be told " with the deckel on.")
one medium onion
one pkg. Lipton (or other) dry onion soup mix
one bottle Heinz chili sauce
garlic salt
two bunches of carrots (with greens, preferably)
two dozen new potatoes </p>
<p>Directions</p>
<p>Note: I cook this in one of those aluminum-foil roasters you get at the supermarket, covered in heavy-duty aluminum foil. Put brisket in roaster, deckel side up. Use garlic salt to taste. Spread chili sauce on meat (and spread some on sides). Sprinkle onion soup on meat (and spread some on sides). Thinly slice onions-- so rings can separate–and place on top of meat. Add approximately 1 inch of water alongside roast (do not pour water over roast). Cover tightly with aluminum foil. Cook in 350 degree oven for 4 to 6 hours.</p>
<p>Approximately 2 hours before roast is done, check to make sure water has not evaporated and add carrots, peeled (I like to chop the greens off the top but leave just a little and peel them until the greens start), and potatoes–you can peel them in rings or leave them unpeeled. The vegetables are a Julia Child touch. They look great on the serving dish and are a great side dish.</p>
<p>Joel Siegel</p>