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Brisket Recipe

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This recipe for Brisket, by , is from The Del Oro Golden Eagle Marching Band Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Ahrons

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
3 1/2 lbs trimmed brisket
3 minced garlic cloves
pepper to taste
1 tbsp oil
2 large onions, sliced
1/2 cup red wine
1/2 cup water or beef stock
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup chopped prunes
1/2 cup chopped dried apricots
bay leaf
Optional : small potatoes and carrots

Directions:
Directions:
Directions:
Heat oil in roasting pan on stovetop. Brown meat approx. 3 minutes on each side. Add onions and brown slightly. Remove meat. Reduce heat and cook onions until very brown. Then add red wine, water or beef stock, vinegar, brown sugar and bay leaf. You can add small potatoes and carrots to the pan. Cover pan with foil. Cook at 350 degrees for 2-3 hours until tender. Add chopped dried fruit during the last 1/2 hour. Slice. Refrigerate overnight. Next day, reheat for 30 minutes at 350 degrees.

 

 

 

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