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Passover Brisket Recipe

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This recipe for Passover Brisket, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Zide
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Brisket (Figure on 1lb for 3 three people)
1 pkg. Lipton Onion Soup Mix
1 Tbsp. Kitchen Bouquet
1-2 tsp. garlic powder

Directions:
Directions:
Sprinkle one packet of Lipton Onion Soup Mix on the brisket with one Tbsp. of Kitchen Bouquet. Also, sprinkle 1-2 tsp. garlic powder (depending on how much you like garlic.) Wrap brisket in heavy duty foil. Bake in pan that has room for juice if it should leak out of the foil. Bake at 350 for about 3 hours. Don't worry if they are still very tough at this point. Slice about 1/4 inches thick. It must be sliced across the grain of the meat. Put meat in refrigerator at this point. Take all the juice from briskets and put in a foil turkey roasting pan. Let cool and scrape of fat. Place sliced meat back into the juice and add garlic and some Kitchen Bouquet sauce. If you don't have enough juice, add a little extra kitchen bouquet and some extra water. Cover pan and bake for about 4-5 hours on 225F or until very tender.

Personal Notes:
Personal Notes:
Marty Zide is the Director of Midwest Messianic Center located near St. Louis, Missouri

 

 

 

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