Buring-McKessy Passover Brisket

Buring-McKessy Passover Brisket

From the kitchen of Melissa Buring McKessy
This is best made the day/night before and then reheated (covered) the next day/night.

I use a 5 1/2 pound Brisket for this recipe, but it could vary with no problem.

In a saucepan combine and warm:

12 ounce jar of Chili Sauce
10-12 ounce grape jelly
1 tablespoon Dale's Sauce
3 dashes red wine vinegar (more if you like)
1 package onion soup mix


1. Rub Brisket with Sour Salt (citric acid) and fresh ground pepper.
2. Sear brisket on both sides in 3 T vegetable oil
3. Put Brisket in a separate roaster with the fat side up and add some garlic salt on top.
4. In the leftover fat put 3 thinly cut onions and 1 1/2 sticks of butter on med-low until onions are clear and slightly browned.

5. Pour browned onions and remaining butter evenly over Brisket.
6. Pour sauce evenly over, as well.
7. Cover tightly with foil.

Bake at 275 degrees for 7-8 hrs. If you are refrigerating this brisket for the next night, slice it up and make sure the sauce covers the slices before refrigerating

Makes 10-12 servings