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Friday Night Brisket Recipe

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This recipe for Friday Night Brisket, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Kleinman
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Brisket, with tail, washed
Italian dressing
garlic powder
onion powder
Lee & Perrin Worchestershire OR
Yoshida's Original Gourmet, sweet and savory
salt
pepper
5 onions, quartered
Kosher sweet wine

Directions:
Directions:
Season brisket with Italian dressing; rub in well. Add garlic powder, onion powder, Lee & Perrin's OR Yoshida's, salt and pepper; rub in well. Best if done one day ahead.

In roasting pan, place 5 quartered onions in bottom. Place brisket on top of onions. Add Kosher sweet wine to cover bottom of pan (not floating).
Cover roasting pan. Bake at 350F. Baste every 20 min with gravy and onions in pan. Cook until tender to fork (may take 3-4 hours).

Personal Notes:
Personal Notes:
This meat can be chopped and used for Kreplach as well.

 

 

 

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