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Passover Brisket As Holocaust Survivor's Recipe Holds 'Special Significance' Amid Jewish Holiday
Ingredients
  • subheading: For the brisket:
  • 1 (5-to-6 pound) brisket (2nd cut preferred, 1st cut/flat can be used)
  • Kosher salt and pepper
  • 2 tablespoons of paprika
  • 2 tablespoons of garlic powder
  • 1 pound of carrots (about 5 to 6), peeled and cut into chunks
  • 6 medium onions (about 2 pounds), cut into large chunks
  • 8 to 10 cloves of garlic (look for heavy closed bulbs), coarsely chopped
  • subheading: For the sauce:
  • 1 (14.5-ounce) can of condensed tomato soup
  • 1 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
Steps
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