Judith Ginsburg’s Jewish Brisket Recipe

Ingredients

• 6 pounds beef brisket
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• *Veggies*
• 1 pound carrots, peeled, cut into chunks
• 2 pounds onions, cut into large chunks
• 8 garlic cloves, coarsely chopped
• 1/2 cup water, or beef stock
• 15 ounces tomato soup, condensed (1 can)
• 1/2 cup water
• 1 cup ketchup
• 2 tablespoons brown sugar, packed
• 1 tablespoon white vinegar