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Oven Barbequed Brisket

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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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