Ginger's Brisket



Just the smell of this brisket in the oven takes me back to my childhood home and my mom’s delicious cooking. This brisket is pure comfort food that continues to be a staple around my family’s dining room table not only during Passover but at other gatherings throughout the year.

Here is my mama Ginger’s foolproof recipe:


  • 3 - 4-lb. brisket (buy only the flat part of the brisket; have the butcher trim off the fat
    but leave a little on top so that when you cook it, it’s not chewy and tough)

  • 1 jar of Heinz chili sauce

  • 1 pkg of Liptons dry onion soup


  • Rinse off the meat and pat it dry with a paper towel.

  • Smear the chili sauce and the dry onion soup on the top and bottom of the brisket. Leave it in the fridge overnight to season and marinate.

  • Wrap the entire brisket up airtight in heavy duty foil and put it in a shallow roaster.

  • Cook 1 hr. per pound at 250 - 275 degrees.

The pan should come out clean, then let the brisket cool down to room temperature and refrigerate overnight. Slice it when cold.


And by the way, if you're cooking for a large party, you can easily make 2 briskets at a time. Just double the recipe!



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