| CATEGORY |
CUISINE |
TAG |
YIELD |
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Gma4 |
1 |
servings |
INGREDIENTS
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A full-cut brisket; (Not first cut. |
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; First cut leaves |
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; off the "deckel," |
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; the fatty piece at |
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; the top which is |
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; oh, so bad for you |
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; and oh, so good. |
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; The butcher must be |
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; told" with the |
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; deckel on.") |
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One medium onion |
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One package Lipton; (or other) dry onion |
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; soup mix |
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One bottle Heinz chili sauce |
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Garlic salt |
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Two bunches of carrots; (with greens, |
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; preferably) |
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Two dozen new potatoes |
INSTRUCTIONS
Note: I cook this in one of those aluminum-foil roasters you get at the
supermarket, covered in heavy-duty aluminum foil. Put brisket in roaster,
deckel side up. Use garlic salt to taste. Spread chili sauce on meat (and
spread some on sides). Sprinkle onion soup on meat (and spread some on
sides). Thinly slice onions-- so rings can separate--and place on top of
meat. Add approximately 1 inch of water alongside roast (do not pour water
over roast). Cover tightly with aluminum foil. Cook in 350 degree oven for
4 to 6 hours.
Approximately 2 hours before roast is done, check to make sure water has
not evaporated and add carrots, peeled (I like to chop the greens off the
top but leave just a little and peel them until the greens start), and
potatoes--you can peel them in rings or leave them unpeeled. The vegetables
are a Julia Child touch. They look great on the serving dish and are a
great side dish.
Joel Siegel
Converted by MC_Buster.
NOTES : I can't remember whether it happened at my cousin Kenny's bar
mitzvah or my sister's wedding, but I got this age-old family recipe from
my grandmother after she had had a glass of wine. What a surprise...the
secret to grandma's brisket is Heinz chili sauce and Lipton's onion soup
mix. I altered it a bit with some help from Julia Child's pot roast recipe.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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