| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 1 | Brisket | |
| 3 | lg | Onions; (more or less according to taste but be warned a lot of onions make a lot of sauce) (up to 5) |
| Ketchup | ||
| Mustard; (regular yellow only) | ||
| Brown sugar | ||
| 1 | pk | Onion soup mix |
INSTRUCTIONS
Slice the onions and put them on the bottom of the roaster. Place the brisket on top. Squirt ketchup on the top to semi cover. You don't want it totally covered but make sure that all edges are covered. Next squirt the mustard over the ketchup. Don't use quite as much mustard as ketchup but again, make sure it's on all sections of the meat. At this point you will still see sections of the meat thorough the design of the ketchup and mustard. Sprinkle brown sugar over the brisket. I use a liberal hand when it comes to the brown sugar but I don't pile it on. The top of the brisket should be lightly covered. Last of all sprinkle the dried onion soup mix over the top. If the brisket is really big use 1 1/2 packets of onion soup mix. Cover and cook at 350 a couple of hours (depends on how big the brisket is) You don't want it falling apart. Some people like it better if every hour or so you baste the brisket with the juices taking care not to mess up the top. Others don't care and mush everything together when they baste. I usually cool it slightly, and slice it, making sure not to mess up the top. You can, at this point place the meat back in the gravy and either cook it a little longer, refrigerate and reheat later or freeze it. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 16, 1999, converted by MM_Buster v2.0l.
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