Susan’s Sweet and Sour Brisket

Susan is the mother of one of my very good friends, Benji. Benji and I used to walk to school together and I got to see his mom frequently. After a while we used to joke that we were best friends and to this day Susan is in my phone as “Mrs. Frank my BFF.” This recipe is one I remember fondly from Hanukkah parties at their house. It was passed from Sandy Goodman’s Aunt Lea to Sandy, to Susan. And Sandy is the mother of my other good friend, Sarah!

Ingredients

• 1 pkg onion soup mix (Lipton’s is what she called for)

• 1⁄2 cup apple cider vinegar

• 1 cup ketchup

• 1 cup brown sugar

• 1 First Cut Brisket

Vegetable Option:

• Pearl onions or onion slices

• Potatoes or sweet potatoes

• Carrots

• Parsnips

• 1 jar Sunset Sweet Jarred Prunes (with pits)

Directions

1. Preheat oven to 350° F (175° C).

2. Blend onion soup mix, apple cider vinegar, ketchup, and brown sugar until well mixed.

3. Susan note: Add more of less of these ingredients depending on how sweet, ketchupy, or sour you like the gravy; Susan always goes for more brown sugar

4. Pour gravy over brisket or vegetables (*see vegetable option). Sprinkle the top of meat with brown sugar.

5. Optional: Add pearl onions or onion slices, potatoes or sweet potatoes, carrots, parsnips, and any other vegetables. Cook with the meat and gravy, all in one dish.

6. Bake for 3 to 4 hours covered with foil.

7. Best when cooked the day before, served sliced and reheated in gravy.