| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Main, Courses-, Brisket |
12 |
Servings |
INGREDIENTS
| 7 |
lb |
Brisket; (first cut) |
| 1 |
lb |
Baby carrots |
| 2 |
lg |
Onions; sliced |
| 2 |
pk |
Dry onion soup mix; unreconstituted |
| 3/4 |
c |
Packed brown sugar |
| 2 |
cn |
Whole cranberries; (not the jelly) |
INSTRUCTIONS
Preheat the oven to 300 degrees F.
Place the brisket in a pan, fat side up. Slice the onion and place the
rings along with the carrots around the meat.
Sprinkle the onion soup mix on top of the meat, pressing to adhere.
Sprinkle the brown sugar over the meat.
Bake uncovered for 30 minutes to "set."
Remove brisket from oven and distribute the cranberries over the meat.
Cover the pan tightly and continue to cook at 300 degrees F for three
hours. By now a nice gravy has formed around the meat/veggie combination.
Baste the brisket to add moisture to the top. Cover and cook an additional
hour (or until fork-tender.)
Cool and slice thinly. Add slices to gravy in pan, cover and gently reheat.
NOTES: adapted from Jeff Freedman's Compromise Brisket submitted to the
jewish-food Mailing List in November, 1996.
Recipe by: LSS Collection
Posted to JEWISH-FOOD digest V97 #338 by Linda Shapiro <lss@coconet.com> on
Dec 31, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”