| 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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