Ellen’s Bagels, Hoagies & More‘s owner Bret Goldman: I remember we went to the house of our neighbor, a family friend, for Passover. This was a long, long time ago. I was really young. My mom liked the brisket and asked the host for the recipe. She made it a lot after that. It’s a pretty standard, Jewish, sweet & sour recipe that you would get if you went to a Jewish deli in Northeast Philly. We put the onion soup mix in it first. Then it’s a lot of ketchup and brown sugar and onion. I researched brisket recipes when I was getting ready to serve it here. Lots of people add Coca-Cola or root beer or Dr. Pepper, too. There are a few variations. Enjoy my mom’s brisket!
Ellen’s owner Bret’s Mother’s Brisket
Servings: approximately 6 helpings/sandwiches
- 3 lbs brisket
- Garlic powder
- Brown sugar
- Onion soup mix
- Apple cider vinegar
- Season brisket generously with salt, pepper and garlic powder.
- Sear brisket on both sides until brown.
- In a bowl, mix ketchup, brown sugar, onion soup mix and apple cider vinegar to your liking.
- Cover the brisket with the sauce in a Dutch oven and cook for about 4 hours at 350° or until fork tender.
- When cool, slice against the grain and reheat in the sauce. Eat as a plater or make a sandwich with your favorite condiments. Enjoy!