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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Friday Night Brisket Recipe

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This recipe for Friday Night Brisket is from Marci's Cookbook, 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 (4-6 lb.) Fresh Brisket, not rolled
1 pkg. Lipton's Dry Onion Soup Mix
Cornstarch to thicken gravy, if desired
Directions:
Directions:
Prepare Thursday night. (Trust me, it won't taste leftover). Place brisket and soup in heavy roaster with a lid. No Water!.
Bake at 300º for 3 hours.
Put meat and gravy in a Pyrex dish, cover with foil and refrigerate.
Friday afternoon, lift fat from gravy. Thicken with cornstarch.
Slice meat thinly, cover with foil and place back in the oven at 350º for one hour.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1st day - 3 hours; refrigerate overnight; 2nd. day 1 hour
Personal Notes:
Personal Notes:
Natalie Levy's recipe contribution to Finneytown's Women's Club Favorite Recipes, Special Too, p. 119

 

 

 

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