My Grandma Anna’s Brisket – This melt in your mouth brisket recipe has been in my family for generations. There’s no reason to change perfection and this brisket is just that. A family and friends favorite!
This recipe has been handed down four generations. My grandma Anna gave the recipe to my mom when she was a young bride. Many years later, I loved when my mom Ruthie would come on weekends. She brought the raw brisket wrapped in ice, she lived in Queens and I lived on Long Island, New York. Then, she would take over my kitchen. She would say, Pammy , please leave and go relax. I’m here and it’s my kitchen for the next few days. These memories, I will never forget. I have since passed this recipe down to both my daughter. She’s in law school now but has made this for her roommates and they loved it too. My sister and her daughter make this. We all follow the directions carefully, it’s perfection! Everyone who has sunk their teeth into this brisket absolutely loves it.
It’s very easy to prepare and the ingredients are some you probably have in your pantry and fridge. So here it goes…get ready for deliciousness!
My Grandma Anna’s Brisket Recipe
Yields: 4 to 5 servings
- One 4 to 5 pound brisket
- 1 packet onion soup mix
- 1 can jelled cranberries
- About 1 to 1 1/2 cups beef broth
- 1/8 cup water if needed
- 2 Tablespoons brown sugar, this is optional, we like things on the sweeter side.
- 5 to 6 carrots, peeled and kept whole
- 1 small onion sliced, optional
- 1/8 cup cold water
- About 2 Tablespoons cornstarch
- Preheat your oven to 350 degrees
- Rinse the brisket in cold water, place in pan along with the carrots. ( I use the large, deep aluminum pans. I just throw them away when I’m done)
- In a glass bowl, mix the soup mix, cranberries, and beef broth. You can taste and see if you want to add the sugar.
- Pour mixture over the brisket, lay the carrots on both sides and onion if using and cover tightly with tin foil and bake for about 2 hours.
- Take out and mix the sauce around and over the brisket. If the liquid is not thick like a gravy, take a measuring cup add the cold water and whisk in the cornstarch. Pour around the liquid in the pan and kind of whisk it in so you don’t see white from the cornstarch.
- Place back in the oven for another 15 minutes until the liquid boils.
- Take out of the oven, uncover and let the brisket sit about 10 minutes. It should look like it’s going to fall apart. That’s how you know you have a perfect brisket with delicious gravy. Slice up and serve with potatoes or rice.
*Recipe note: I would suggest, not to get a larger one for more people, make another brisket about the same size in another pan and double the ingredients.
Enjoy this wonderful brisket!