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Brisket and Roasted Potatoes Recipe

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This recipe for Brisket and Roasted Potatoes, by , is from The Zayas Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francine Brown
Added: Friday, March 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. Brisket
1 Pkg. Lipton Onion Soup Mix
1 Cup Heinz Ketchup
3 lbs. Idaho Potatoes

Directions:
Directions:
Preheat oven to 325. Place brisket in large roasting pan. Sprinkle with ketchup and soup mix. Add enough water to just cover brisket. Wash potatoes and slice approximately 1/2 inch to 3/4 inch slices. And place either together in pan with brisket or in separate pan. If in separate pan, ketchup and soup mix to the potatoes. Cover pan with aluminum foil and bake in slow oven at 325 for 3-4 hours.
Remove brisket from pan being careful to prevent steam burn when opening the top of the foil. The easiest way to slice brisket is to refrigerate after cooking and slicing when cold, then replacing in serving bowl after slicing against the grain of the meat. If slices start to shred, you are probably slicing witht the grain instead of against the grain. Place roasted potatoes in serving bowl with cover and reheat. Place the gravy from the pan over brisket and potatoes and heat for about 30 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes, cooking 3-4 hours
Personal Notes:
Personal Notes:
My mother used to make this at all the holiday celebrations, as we were growing up and she taught me how to make it when I started to prepare the holiday dinners. The potatoes are very good alone if you are a vegetarians and can be served by itself.

 

 

 

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