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Holiday Brisket Recipe

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This recipe for Holiday Brisket, by , is from The Florida Singing Sons Boychoir 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!

Contributor:  
Contributor:  
The Geller Family

Category:
Category:

Ingredients:  
Ingredients:  
3-5 lb. 1st Cut Beef Brisket (w/heavy fat cap on top)
1-2 large onions coarse chopped
1½ Tbsp. vegetable oil to sauté onion
1 can whole berry cranberry sauce
1½ envelope Lipton Onion soup mix
Garlic powder
Lawry's season salt
Pepper
Package of shredded carrots (optional)
Large fry pan
13x9 or larger glass baking dish
Heavy duty aluminum foil

Directions:
Directions:
Preheat oven to 325º

In Large pan, big enough to fit brisket, heat oil and sauté onions until brown.

Remove onions from pan and set aside.

Season brisket on both sides with spices.

In hot pan, brown brisket (fat side 1st) on all sides.

Place sautéed onions in bottom of glass baking dish

Place brisket (fat side up) on top of onions.

In a bowl, mix whole berry cranberry sauce and Lipton onion mix together.

Slather mixture on top of brisket.

Cover with Heavy duty aluminum foil. Seal tightly.

Place in oven and cook 3-4 hours depending on size.

May add carrots in the last hour if desired.

Test with fork inserted into center. should go in easily if done.


Personal Notes:
Personal Notes:
DO NOT PEAK UNDER FOIL UNTIL AT LEAST 3 HOURS!!!

AN OPENED BRISKET, IS A TOUGH BRISKET!!!

Be sure to slice across the grain for tenderness.

Slicing after it is refrigerated overnight, makes for pretty slices.

Delicious reheated next day with the gravy it makes.

 

 

 

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