From: hindi@juno.com
Date: Fri, 9 Aug 1996 15:20:25 PST
Brisket is always better made in advance. It gives the meat time to absorb
the juices and flavoring of the gravy. I have found that almost anything
you cook and serve in sauce, ie meatballs, will freeze and reheat really
well.
My Mom has a no-fail recipe that can be made with top of rib or london
broil,or even brisket if you win the lottery! Note yo all the overworked
archivers, I don't think i've posted this, but my ISP isn't letting me
check>: (
Rip a piece of foil large enough to totally enclose the meat. Lay it in
the pan. Put 1/2 the can of cranberry sauce and 1/2 the onion soup mix on
the foil Put the meat on the foil Put the remaining cranberry sauce and
soup mix on the meat. Bring the ends of the foil over the meat and seal
shut. Bake at 450 for 1 1/2 - 2hrs depending on the size of the meat.
JEWISH-FOOD digest 310
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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