INGREDIENTS

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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