Episode #23 Brisket


  • small roasting pan with cover to hold a 3 – 4 lb. brisket or roasting pan about 8 x 10 inches and heavy aluminum foil for cover.


  • 3-4 lbs. brisket
  • 2 medium onions sliced
  • 1/3 cup honey
  • 1/2 cup water
  • 1/2 cup chili sauce
  • 1/2 tsp. garlic powder
  • pinch of salt and/or pepper (optional)


  1. Place meat in roasting pan.
  2. Cover with sliced onions
  3. Mix honey, water, chili sauce, and garlic powder together in bowl.
  4. Pour mixture over meat.
  5. Cover roasting pan with cover or cover with aluminum foil.
  6. Pre-heat oven at 325 degrees.
  7. Bake 3 to 3 1/2 hours until meat is easily pierced with fork.
  8. 1/2 way through cooking time, check to see if there is enough liquid, if not add a small amount of water so that it will not dry out.
  9. Strain sauce in a separate container and refrigerate both meat and sauce separately.
  10. The next day slice meat against the grain.
  11. Remove fat from top of sauce.
  12. Place sauce and meat back in roasting pan so that meat will absorb more flavors and heat thoroughly in oven.

    NOTE: Meat will slice much more easily when cold.  Makes 4 -5 servings.

    Best if cooked the day before.

    Can be sliced and frozen in single layer.

    USING LEFTOVERS: Cut up in bite size pieces, and mix with stir fry vegatables, served over rice.

About chalutzproductions

Chalutz is the hebrew word for pioneer and the name fits since the online broadcasting world is an experience which Podcasters and Vidcasters were pioneering at the time of our creation.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s