"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stove-Top Brisket Recipe

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This recipe for Stove-Top Brisket, by , is from Recipes for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alisa Sherman
Added: Thursday, June 16, 2011


2 Jars of tomato basil sauce
1/2 cup of ketchup, or more, to taste
1 large green pepper, cubed
1 large red pepper, cubed
1 large onion, sliced
1 pound of carrots, sliced

Salt and pepper both sides of brisket and brown each side in a large stew pot.
Add tomato sauce and ketchup with onions, cover tightly, and bring to a slow cooking boil.
Turn the brisket after approximately 30 to 45 minutes, then turn again, making sure fat side is down.
Add peppers and carrots, cooking approximately one hour, and add potatoes

Cooking time for the completed brisket is 3 to 4 hours, depending on size.
Brisket is done when a fork passes easily through.
Let brisket rest on the stove before carving.
Once carved, put it back in the pot within the sauce.




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