Like the title says. :) I've been getting a craving to make my grandmother's old-school recipe for braised brisket, but I'm worried about the salt content. I'm on doctor's orders to limit my sodium intake, so I sometimes need to get creative about recipe substitutions. My grandmother's recipe calls for nothing more than brown sugar, ketchup, and a lot of onion soup mix (from a package) to make the gravy. I suspect that there is more sodium in commercial soup mix packets than I want in my food.
Has anyone hazarded their own attempt at making this stuff, or (better yet) trying to season a brisket so that it has the same flavors, but less salt?