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Brisket Recipe

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This recipe for Brisket, by , is from Buckeye Elementary'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!

Contributor:  
Contributor:  
Ronnie Alwell

Category:
Category:

Ingredients:  
Ingredients:  
Large brisket (or roast) untrimmed
4 packets Lipton beefy onion mix
3 large onions
Fresh garlic
White pepper

Gravy:
3 heaping Tbs flour
Juice from brisket/roast

Directions:
Directions:
Preheat oven to 350. Trim roast keeping some fat for gravy. Place brisket in roaster. Chop onions and garlic into small pieces. Put around brisket. Take beefy onion mix and sprinkle on top of brisket and onions. Sprinkle pepper/salt to your liking. (Lipton mix is salty so I usually add when I make the gravy.) Place roaster in the oven uncovered for around 30 minutes allowing onions/garlic to slightly brown. Add water to cover 3/4 of brisket. (You can always add.) Cook four hours.

Gravy:
Strain liquid from brisket and put in a non-stick pan. Let cool down.
In separate bowl take your flour and a small amount of cool liquid from brisket using a whisk making a paste. (You don't want gravy to be lumpy). Add more liquid just enough to pour in the extra liquid in pan. If it does get lumpy strain it. Cook until the liquid thickens. Flour takes a while to cook. Add more salt/pepper to your liking.

 

 

 

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