| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Brisket; aprox 5 lbs |
| 1 |
lg |
Onion; sliced thinly |
| 1 |
pk |
Onion soup mix |
| 2 |
ts |
Garlic powder |
| 2 |
tb |
Brown sugar |
| 2 |
c |
Shredded carrots |
| 2 |
ts |
Paprika |
INSTRUCTIONS
From: bgl@leass.PCC.COM (Barbara Leass)
Date: Fri, 2 Aug 96 23:49:09 CDT
Here's one of my own recipes that I developed through the years.. The
secret is the long slow cooking..A Texas trick with a Jewish flavor..
First..rub the Brown sugar all over the meat..then onion soup mix,sprinkle
the remaining ingredients ending with the paprika..Cover tightly with foil,
Bake at 300 for 2 hours, loosen foil a bit and bake for 5 more hours at
250..cool for 1 hour before slicing..serve with hot degreased pan juices.
serves 6
JEWISH-FOOD digest 298
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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