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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mom's JEWISH ROAST Recipe

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This recipe for Mom's JEWISH ROAST is from Avoledo - Burtt, 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 Envelope Onion Soup Mix
¼ Cup Water
1 Tbsp Dry Basil
1 ½ Cup of Wine (red, white, blush)
2 Tbsp Flour
2 Tsp Thyme
1/3 Cup Orange Marmalade
1 ½ Tsp Orange Peel (optional)
2 Tsp Sugar
4 Cloves Garlic
Pepper to taste
4 Lb Brisket
1 Lb Mushrooms or canned
Directions:
Directions:
Heat oven to 300º

Mix ingredients in covered roasting pan and cook for 4 hours.
** Slice the brisket before cooking – more flavour will penetrate the meat. *** May substitute chicken thighs (skinless/boneless) or pork tenderloin.

 

 

 

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