| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Brisket, or orther cut |
|
|
of pot roast |
| 2 |
|
Onions, thickly sliced |
| 3 1/2 |
lb |
Small new potatoes |
| 1 1/2 |
lb |
Carrots, cut in quarters |
| 1 1/2 |
c |
Barbque sauce |
INSTRUCTIONS
Source: Jewish Western Bulletin In bottom of deep roasting pan,
arrange potatoes, onions and carrots. Drizzle 3/4 cup barbque sauce
over vegetables. Brush both sides of brisket with remaining sauce and
place on vegetables. Cover pan tightly with foil. Place in 325*F oven
for 3 1/2 hours, until brisket is tender when pierced with fork.
Posted to JEWISH-FOOD digest V97 #066 by alotzkar@direct.ca (Al) on
Feb 28, 1997.
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