| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 6 | Servings | ||
INGREDIENTS
| 1 | Whole brisket | |
| 1 | Envelope onion soup mix, dry | |
| Barbeque sauce, commercial or homemade | ||
| Salt and pepper |
INSTRUCTIONS
Source: "Jewish Creative Cooking", Jewish Community Center of Greater Washington, DC (recipe contributed by Carolyn Himes) Yield: 6 servings, at least Preheat oven to 300 degrees. Trim as much fat from meat as possible. Add enough barbeque sauce to dry soup mix to make a spreadable paste. Cover both sides of meat with equal amounts of paste. Sprinkle with salt and pepper. Completely seal meat in aluminum foil but leave air space for steam expansion. Place wrapped brisket in shallow baking pan and bake in preheated 300 degree oven one hour per pound of meat. Serve thinly sliced. Remaining broth makes delicious gravy for noodles or potatoes. This is one of my favorite dishes because it's so tasty, so easy to prepare, and the leftovers are just wonderful. I use Kraft smoke flavored barbeque sauce. If you don't have a favorite, try this sauce. Posted to JEWISH-FOOD digest V97 #040 From: Stephen Gruner <sgruner@erols.com> Date: Sat, 28 Sep 1996 10:51:27 -0400 (EDT)
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