| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Brisket |
| 2 |
cn |
Whole Cranberries (not the jelly) |
| 1 |
lb |
Baby Carrots |
| 8 |
|
Stalks of Celery |
| 2 |
lg |
Onion |
| 1 |
c |
Brown Sugar |
INSTRUCTIONS
Place the brisket in a pan, fat side up. Slice the onion and place the
rings around the meat. Slice the celery into two-inch lengths and also
place around the meat with the carrots. Sprinkle the brown sugar over the
meat. Distribute the cranberries over the meat.
Cover the pan and cook at 300 degrees for three hours. By now a nice gravy
has formed around the meat/veggie combination. Baste the brisket to add
moisture to the top. Cook an additional hour uncovered at 300 degrees. Keep
warm until served.
Serves 8 comfortably.
Posted to JEWISH-FOOD digest V96 #50
Date: Sun, 13 Oct 1996 07:09:14 -0700 (PDT)
From: jefffree@eskimo.com
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“Jesus: The half has never been told”