Arleen Sorkin Brisket

submitted by Arleen Sorkin

I am the granddaughter of a kosher caterer. When people would ask my grandfather for the recipe for the coleslaw to the brisket to the kreplach, his answer was always “Does Macy’s tell Gimbels their secrets?” The truth is, he didn't know the recipes, my grandmother did all the cooking.


  • 1 brisket

  • 1 bottle of chili sauce

  • 1 cup of brewed coffee

  • 1 pkg Lipton onion soup mix

  • ½ cup soy sauce

  • ½ cup sweet Thai sauce

  • ½ cup balsamic vinegar

  • 2 onions sliced

  • ½ cup brown sugar

  • Brown sugar – large handful

  • 4-5 garlic cloves


  1. Put sliced onions in roaster.

  2. Put brisket on top, fat side up.

  3. Shake Season All on brisket.

  4. Pour above liquid mix over brisket.

  5. Seal tight with cover and place in oven.

  6. 350 degrees for 3-4 hours.

  7. Check for softness a few times.

  8. In last hour, add potatoes. Little fresh ones or canned whole.

  9. Let cool a bit and slice against the grain.

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