"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Wendy's Famous Brisket - Pesach & Rosh Hashanah Recipe

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This recipe for Wendy's Famous Brisket - Pesach & Rosh Hashanah, by , is from Memories From My Childhood and Beyond..., 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:  
Auntie Wendy

Category:
Category:

Ingredients:  
Ingredients:  
4 - 5 lb brisket - you will have to go to a butcher who is familiar with brisket and has a Jewish clientele because not all briskets are created equal!
1/4 cup ketchup
1/4 cup BBQ sauce - Diana's
1/4 cup honey
1 tsp soya sauce
kosher salt, pepper, garlic powder

Directions:
Directions:
1. Sprinkle brisket all over with salt, pepper and garlic powder. Place in roasting pan.

2. Mix wet ingredients in bowl and to this mixture add 2 cups cold water. Mix well and pour over roast. Cover tightly with foil. Roast in preheated oven at 330F for one hour per pound.

3. Let roast rest uncovered before slicing, or make the day before, refrigerate, slice cold and then reheat with gravy poured over the meat (preferred method). Make sure to slice against the grain; otherwise the meat will be tough.

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Yummy! Serves 10-12.

 

 

 

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