Brisket

I'm not sure whether Brisket is something every Jewish person grows up eating, and enjoys... I however do, even though I am not a fan of stews. As the smell (salivating as it was) filled the room, I was thinking that I love prunes in mine! Turns out that is Tsimmes, and I may have to try making that too some time. I guess I am a sucker for good old fashioned, traditional Jewish food. Even though the recipe is for the oven, we made this brisket in a slow cooker which we left over night. Thoroughly delicious, enough to want to lick your plate : )

Ingredients:
1kg beef brisket
1 cup tomato sauce
1 packet onion soup (or chicken stock)
400ml ginger ale
3 large carrots cut into long pieces
1 onion, sliced
3-4 sweet potatoes
3-4 potatoes (optional)

Method:
Preheat the oven to 180ºC
Place the brisket in a roasting pan, fat side down
Stir together the tomato sauce, soup and ginger ale and pour over the brisket
Place the vegetables around the edge and cover with a lid or tinfoil
Bake for 2 1/2 hours covered and another 45mins to an hour uncovered