The best way to describe this dinner is easy, tender, and delectable. Brisket, potatoes, carrots, and onions are all cooked together in one pot to create a dinner fit for a king. It can be served on holidays or at any time. Even though there are very little ingredients, the finished product is delicious! This is requested every Passover, and it always turns out perfectly!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 4 onions, sliced
- 1 pound small new potatoes
- 1 (16 ounce) package baby carrots
- 7 pounds beef brisket
- 1 cup beef broth
- 1 packet dry onion soup mix
- 1 cup ketchup
- 10 fluid ounces ginger ale
Instructions
- Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
- Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
- Simmer the brisket until tender, about 2 1/2 hours.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 564 mg |
| Sugars | 10 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and smelled so good. I did add celery to this recipe and my whole family loved it!
it was fantastic. my daughter was skeptical but even she changed her mind as soon as she taeted it. sh took it to her church luncheon and there was absolutely nothing left to bring home.
Make sure you use a brisket FLAT, not the point (lotta fat). To serve cut it across the grain of the meat, not with it, so it will be tender.
Delicious ! I make it every year for a Passover brisket. I cook it the day before I’m going to serve it and then I slice the meat and let it sit overnight(in the refrigerator) in the juice to make it more flavorful. Then reheat.