September Brisket

brisket plated *

September signifies a new year to me. It is a new academic year for students and teachers. It’s a new year for families, with summer vacations behind them, they settle back into routines and look toward the future.   For me, it has always meant the return to schedules…… packing school lunches, driving to school and activities, making sure homework is done, etc.   It is a “new season” on many levels. While I always hate to see summer go, there is something renewing about September and the fall.

I usually use this “new year” to return to hearty fall recipes that make the house smell like the earthiness of autumn. I generally pull out this recipe for brisket, which was emailed to me from a dear friend, many years ago, at this time of the Jewish Holidays. Rosh Hashanah is the Jewish New Year so I always found it to be a fitting meal at this time of year.

This recipe intrigued me. First of all, after nearly 30 years of friendship, this still remains the only recipe we’ve shared.   It’s one of the reasons I cherish it so much. It is her family’s recipe, so I treat it with extra dignity, as you know how much I value family recipes. Mostly, I was intrigued by the ingredients. I just couldn’t imagine that this list of ingredients could add up to something delicious.   The first time I made this dish, I was fearful, but it was indeed delicious, and rapidly became a family favorite of ours.   It has become our family “September New Year” dinner.


1 3 to 4 lb brisket

salt and pepper to tast

garlic salt to taste

1 package of Lipton Golden Onion Soup, mixed with 2 cups of water ( Instead, I have sometimes used 1 large onion, thickly sliced, and 2 cups of beef broth).

2 jars of Rich Brown Gravy (make sure it’s RICH)

2 Cups mini carrots

1 jar of roasted peppers, sliced

2 cans of small round potatoes ( I generally use the fresh tiny potatoes)

Wide egg noodles

  1.  Season the meat with salt and pepper and garlic salt.  Brown on both sides in an already heated large pot. ( I use 1 to 2 TBSP of oil to brown the meat in).
  2. Add the onion soup, mixed with the water, and the 2 jars of gravy.  Stir to combine flavors.
  3. Add the carrots and peppers.
  4. Cover and simmer for approximately 3 hours.  If using fresh potatoes, I add them after 1 1/2 hours.
  5. If using canned potatoes, add them at the end…maybe 30 minutes before the meat is done.
  6. Serve over egg noodles.
  •  I have been told to make this the day before and refrigerate over night.  The next day, take it out and bring it to room temperature.  Then slice.  I must confess I have never done this.  Once I smell it cooking, I have to eat it that very night!!!

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