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"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

My Mother's Brisket Recipe

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This recipe for My Mother's Brisket is from Barbara Clarke's Recipes, 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:  
2 tbsp. salt, or to taste
1 tbsp. pepper
3 tbsp. brown sugar
1 c. chili sauce
1½ c. white vinegar
5 pound brisket of beef (shoulder roast of beef, chuck roast or end of steak)
1 c. chopped celery leaves
2 onions, sliced
4 carrots, sliced
2 c. water
Directions:
Directions:
Mix the salt, pepper, brown sugar, chili sauce and vinegar together. Pour over the meat and stand overnight in the refrigerator.
Preheat the over to 325º. Place the meat in an ovenproof casserole and pour the marinade over the meat. Cover with the celery leaves, onions, carrots and water.
Cover and bake for about 2 hours, basting often with the marinade. Remove the cover and bake for 1 more hour. (Allow approximately 30 minutes per pound for roasting.) When done, strain the marinade and reserve.
This dish is best prepared in advance so that the fat can be skimmed easily from the surface when it has cooled. When ready to serve, slice and reheat the strained pan marinade.
Note: You can also put all the ingredients in a covered casserole and bake in a 200º oven overnight, for about 9 hours. This slow cooking break down the membranes of the meat, making a more tender roast.
Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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