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“Another one of my grandmother's recipes. I like it best as a sandwich on rye bread with the onions and gravy from the pan. Mmmmmmmm. The amounts of the ingredients really doesn't matter here. Just be generous and you can't go wrong. I gave a size for the brisket because zaar required it, but you can use any size brisket you have. When I make this during Passover, I just leave out the beer---not quite as tasty, but still pretty darn good.”
READY IN:
5hrs 40mins
YIELD:
1 brisket
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush meat generously on both sides with the following: Kitchen Bouquet, mustard, ketchup, and bbq sauce, starting with the kitchen bouquet.
  2. Place a thick layer of sliced onions on the bottom of a baking pan. Place brisket, fat side up, on top of the onions. Put another thick layer of sliced onions on top of the meat.
  3. Add a little water.
  4. Cover tightly with heavy duty aluminum foil and bake at 350F for at least 40 minutes per pound.
  5. Half way through baking, pour a can of beer over the meat and continue baking, tightly covered, until done.

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