"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Brisket for a bunch Recipe

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

Contributor:  
Contributor:  
Nancy Gray
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 - 3 lb. beef brisket (I have used rump roast)
1 T. vegetable oil
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. beef broth
1/2 c. tomato sauce
1/4 c. water
1/4 c. sugar
2 T. onion soup mix
1 T. vinegar
12 buns

Directions:
Directions:
Brown meat on all sides. Transfer to slow cooker. In same skillet, saute celery and onion for 1 min., gradually add broth, tomato sauce and water; stir to loosen brown bits from pan. Add sugar, soup mix and vinegar; bring to a boil. Pour sauce over meat. Cover and cook on low (200) for 7-8 hours or until meat is tender. Let stand 5 minutes before slicing. Skim fat from cooking juices. Serve on buns

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is the meat dish we served at Susie and Jon's wedding reception here at the farm. We made several batches to feed 150 people. Instead of buns we served the meat on French baguettes.

 

 

 

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