INGREDIENTS

INSTRUCTIONS

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon
slices and garlic. Lay brisket on top of vegetables.
Mix together port, brown sugar, and herbs; stir until sugar dissolves, then
pour evenly over brisket. Sprinkle brisket with pepper and cover roasting
pan tightly with foil. Bake in a 300 degree F oven until brisket is very
tender when pierced, about four hours. Brisket can be cooled and
refrigerated at this point until one is ready for the finishing.
When brisket is tender, uncover pan and return it to the oven (raise
temperature to 450 degrees F) to brown the meat slightly, about 20 minutes.
Remove brisket from pan.
Skim off fat from pan juices and put in sauce pan. Boil juices and
vegetables, uncovered, stirring often. As mixture thickens, reduce heat to
medium and stir constantly; cook until thick and shiny, and reduced to
about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across
the grain. Spoon marmalade over brisket. Garnish with lemon "bows" and
chopped parsley if desired.
Yield: 10-12
NOTES : Source:  St Mary Mead Archives
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>
on Dec 19, 1997

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