Mom's Best Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
1 or 2 4-5 lb. Briskets
Lawry’s Seasoned Salt
Garlic Powder
1 lg. Container Mirepoix (trader joes)
1 bag diced 0nion (trader joe's)
1 28 oz. Can Hunts Tomato Sauce
1 c Florio Dry Marsala Wine
1 can Swanson's Chicken Broth
2 c water
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Directions: |
Directions:Directions
Preheat oven to 450*
Sprinkle seasoning on both sides of the brisket. Place in a large roasting pan fat side down. Sear for 15 min. Turn over and sear the other side 15 min. In a large bowl combine Mirepoix, Onion, Tomato Sauce, Chicken Broth, Water and Wine. Pour over 1 or 2 Briskets. Cover pan tightly with foil.
Reduce heat to 350* Roast 3 hrs. Let cool, trim excess fat and thinly slice the brisket against the grain. Puree the sauce with an immersion blender. Pour sauce into a large foil roasting pan Add the meat back in the sauce. Cover with foil and refrigerate overnight. Bring meat back to room temp. Skim off fat. Put meat in a 350* oven about 1 hr. until hot and tender. |
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Number Of
Servings: |
Number Of
Servings:One Brisket will serve 6 to 8 people. |
Personal
Notes: |
Personal
Notes: This is my family's favorite dish. When I make it for Passover, I make four 5 lb. briskets. Note: An extra large Blue Spreckled Roasting Pan will hold two large Briskets. At the end of the meal there are only a few scraps left.
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