Passover Brisket

~Kelsey Owens

Ingredients

• 1 Champion Valley Farm beef brisket

• 1 24-ounce bottle kosher ketchup

• 1 package kosher onion soup mix

• 1 cup cheap red wine (optional)

Directions

1. Trim brisket of fat but leave a small amount which will enhance the flavors and keep the brisket moist. Place brisket into a large roasting pan.

2. In a medium bowl, mix ketchup with onion soup mix. Add wine if using and mix throughly.

3. Pour this sauce over the beef, cover pan with foil, and marinate in the refrigerator 12-24 hours.

4. Remove from refrigerator and place immediately into a 275-degree oven still covered and walk away for 4 to 6 hours, depending the briskets size. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

5. When the brisket is done, remove from oven and place on a cutting board. Slice against the grain; don’t be disturbed if meat totally falls apart! That means it’s good.

6. Return the sliced meat to the sauce until serving.