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Brisket Recipe

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This recipe for Brisket, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nana Lois Sallen
Added: Friday, July 8, 2005


Per each 5-6lbs of meat

2 onions, sliced
1 envelope Lipton Onion Soup Mix
16oz can Hunts Tomato Sauce
16oz can whole berry cranberry sauce
1 cup water
1/2 cup kosher grape wine (or juice)
1 1/2 tablespoon white horseradish
1/4 cup brown sugar
1 teaspoon crushed garlic
pinch pepper
garlic powder

Mix all ingredients in a bowl. Put brisket in a pan and sprinkle the meat with garlic powder. Then pour the mixture over it. Seal the pan tight with two layers of aluminum foil.

Cook at 450 degress for 2 hours. Check after 1 1/2 hours and then cook for 30 minutes more.

Slice when cool. Put the slices into a smaller pan or casserole dish. Cover completely with sauce to freeze.

When defrosting, take out of the freezer and place in the refrigerator. While it is defrosting, use a fork to seperate the pieces and make it easier to reheat.

Reheat the meat at 450 degrees for 30 minutes.

Personal Notes:
Personal Notes:
Make sure to double or triple the recipe so that you are sure to have enough "juice" to cover the meat while cooking.

If the brisket is a little tough, the longer you cook it when reheating, the more tender it becomes.




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