"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

My Grandmother's Brisket Recipe

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This recipe for My Grandmother's Brisket, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marc Sable
Added: Sunday, April 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. Center cut beef or veal brisket (whole)
2 cloves fresh garlic chopped or 1 T. garlic pwdr.
1 tsp. salt
1 tsp. black pepper
1 bottle or can of Beer
2 cans onion soup
4 Idaho Potatoes, peeled whole potaoes

Directions:
Directions:
Preheat oven to 325. Coat entire surface of brisket with the garlic, salt, and pepper. Pour 1 can of onion soup and entire bottle of beer into a roasting pan or dutch oven. Load seasoned brisket into roasting pan, cover, and put on middle rack of oven. Set timer for one hour. After one hour load whole potatoes into the roasting pan, re-cover and cook another 4 hours. (5 hours total or more is fine). Baste at least two times an hour and add remainder of onion soup as needed. Remove cooked brisket from roasting pan, let cool. Slice meat, AGAINST THE GRAIN, at desired thickness (1/2 inch or so is ok). Place sliced brisket back into roasting pan, and cover just to reheat. (Taste gravy and add salt, pepper, or garlic to taste). Serve with the cooked potatoes (or long grain wild rice) and a vegetable of choice.

* Do not use butter or oil in recipe. Brisket is a fatty meat and will not need additional oils or butter in the cooking process.

 

 

 

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