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Juicy Meat (aka Brisket) Recipe

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This recipe for Juicy Meat (aka Brisket) is from Recipes from Jan's Kitchen - Antacid Not Included, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Brisket of Beef
1 large Yellow Onion
Lawry's Season Salt
Garlic Powder
Onion Powder
Directions:
Directions:
Preheat an oven to 360º. Using an adequately sized roaster (I always use an enamel coated with lid), peel and sliver the onion, covering the bottom of the roaster but leaving a center area to place the roast.

On a clean surface, place the roast "fat side down" on surface and sprinkle Season Salt, then Garlic Salt, then Onion Powder on roast.

Place roast "fat side up" into the roaster.

Sprinkle fat side of roast with Season Salt, then Garlic Salt, then Onion Powder.

Cover roaster and place in oven. Bake at 350º for 90 minutes (or until onions have browned).

Add enough water to the bottom of the roaster to cover all onions (about 1 cup) and make a deep brown juice.

Return to the oven and lower the heat to 200º. Cook for another 2 hours.

Remove from oven and let sit on carving board for 15 minutes.

Slice thinly and return meat to the liquid in the pan. Get as much meat into the liquid as you can.

Return pan to oven (add more water if needed) and cook 1 more hour.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The number of servings depends on how many pounds of meat you cook. You can increase or decrease the amount of onion or seasoning based on your tastes.

 

 

 

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