Grandma Sera Fritkin’s Russian Brisket (Michelle Gullion)

Food From Friends, Meat & Poultry

4 ½ lb. brisket
juice of 6 lemons
pepper and garlic powder
2 pkgs. onion soup mix
3 T. brown sugar
1 bottle Heinz chili sauce
1 whole head of garlic, cleaned
small red potatoes (4 per person)

Cover brisket with lemon juice; refrigerate 24 hours.

Rinse away lemon juice. Sprinkle with pepper and garlic powder on both sides.

Place brisket fat side up in roasting pan. Pour 1 1/2 cups water around meat and sprinkle with soup mix, brown sugar, ¾ of the chili sauce and garlic (in that order).

Cover with foil. Roast at 350°F for 2 ½ hours, checking frequently to add water mixed with remaining chili sauce as necessary to get a rich, carmelized sauce.

Add red potatoes, adding as little water as possible, and baste.

Roast 1 hour more uncovered or until potatoes are fork tender and carmelized.

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