Auntie Linda's Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: at least 10 large carrots, peeled and left whole
8-10 pound beef brisket, as much double as possible
1 pkg. Onion Soup Mix ( kosher for Passover if necessary)
fresh ground pepper
paprika
3 or 4 crushed garlic cloves
1 Tbsp. brown sugar
2 Tbsp. soy sauce
1 Tbsp. honey
2-3 onions cut in half-rings
about 10 large potatoes, Yukon gold or red, peeled and halved or quartered
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Directions: |
Directions:Place the peeled carrots on the bottom of a large roasting pan with a domed cover or you can use foil to cover if necessary. (I have an old-fashioned, dark blue enameled roasting pan that works well.) The carrots will act as a rack for the brisket & are delicious as a side dish. Punch holes in the brisket with a skewer. Place brisket on top of carrots in roasting pan. Mix together all remaining ingredients except onions & potatoes & smear over brisket. Scatter the onions over the top of the brisket & place the potatoes all around edges or wherever there is room. Roast 3 hours at 350º F. Check for tenderness. You may need to roast up to 1 hour more, depending on the size of the roast.
You may serve at once, sliced thin, but this size roast takes a long time to slice even with an electric carving knife. I usually cool & then chill the roast overnight. After chilling, you can easily remove most of the congealed fat from the gravy. Be sure to slice AGAINST the grain or the meat will be tough. You will have to change direction as the grain moves. Rewarm covered at 250-300Fº in the gravy about 40 minutes. |
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Personal
Notes: |
Personal
Notes: Before my sister Linda gave me this recipe, I made the version with mustard, ketchup and coca cola. I like the one from ATK that Rebecca uses also but this version is easier.
Try to get a brisket with as much double as possible. A single brisket will be too dry. Serves 12-16 if there are lots of side dishes.
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