Name: Eleanor's Brisket
Ingredients: 3 lb (about 10) onions; diced; 1 Beef brisket; 1st cut only, 3-5 pounds; 1 cn Rokeach Tomato Sauce with Mushrooms; 2 tb Carmel Beef Broth powder; Boiling water; Garlic Powder; Ground pepper

You need never live in fear that any heavenly joy will ever be lost or taken away! We struggle to enjoy life now from fear that it will soon end. We hesitate to savor what little happiness we have for fear that it may be taken away. We hold back and hedge our bets and restrain our souls, knowing that disaster may soon come, economic recession may begin, physical health may deteriorate, someone may die, or something unforeseen may surprise us and take it all away. But not in heaven! Never! The beauty and joy and glory and delight and satisfaction and purity will never ever end, but only increase and grow and expand and multiply!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

3	lb	(about 10) onions; diced
1		Beef brisket; 1st cut only, 3-5 pounds
1	cn	Rokeach Tomato Sauce with Mushrooms
2	tb	Carmel Beef Broth powder
		Boiling water
		Garlic Powder
		Ground pepper

INSTRUCTIONS

This is my mother-in-law's brisket recipe. She is a wonderful cook and has
taught me many of her recipes! This brisket is one of my favorites. Make
sure you make it at least 1 day in advance so that you can slice it when
it's cold. I made the Passover flourless chocolate cake for Friday night's
dessert. I toasted the almonds first, and baked only for 1 hour instead of
1.5    hours. It was great!
Place tin foil over the bottom of the cover of the roasting pan, so that
cover is "flat". Place onions in bottom of roasting pan. Place brisket in
pan. Season brisket on both sides with garlic powder, pepper and tomato
sauce. Pour 1/2 can boiling water into tomato sauce can and pour on the
brisket, removing all sauce from can. Mix beef broth mix with 1 cup boiling
water, and add to roasting pan. Cover.
Bake at 400ºF on bottom rack for approx. 3-4 hours. After 1.5 hours, turn
brisket over. After 3 hours, check if more water is needed. Stop cooking
when brisket is fork-tender.
Remove brisket to a plate, scraping all sauce into roasting pan. Cover
brisket well and refrigerate. Scrape ALL sauce/gravy out of roasting pan
into a small bowl. Make sure you get everything out! Cover and refrigerate
bowl.
The next day, slice the brisket against the grain into thin slices. Cover
and refrigerate until you are ready to serve it. (It can also be frozen at
this point).
20 minutes before serving, spread some sauce on the bottom of a pyrex dish.
Place slices of brisket on top (overlapping, if necessary). Put some more
sauce on top of brisket slices. Bake at 350ºF for approx. 20 minutes until
heated.
Posted to JEWISH-FOOD digest by cindy.entis@pharma.Novartis.com on Apr 20,
1998

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