BBS:      TELESC.NET.BR
Assunto:  5/28 Brisket Day 2
De:       Ben Collver
Data:     Thu, 28 May 2026 10:22:06 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Aunt Sadie's Brisket Of Beef
 Categories: Beef, Jewish, Holiday
      Yield: 8 Servings

      3 lg Onions; sliced paper thin
      8    Whole allspice
           Salt & pepper
           Garlic powder
           Hungarian paprika
      5 lb Brisket; up to 6 lb, 1st cut

  Remove any excess fat from brisket, but leave a little on top.
  Place half of the onions on bottom of pan. Season the onions with a
  little salt, pepper, garlic powder, and lots of Hungarian paprika.
  Place brisket on top of onions, then other half of onions and
  allspice on top of the brisket. Cover and roast in a 300?F oven
  for 3 hours.

  Test your brisket and when it is fork tender, take it out. Let it
  cool and then slice it very thin. Strain juice and either thicken
  it with a little corn starch or serve it au jus. You will have a
  very dark brown juice.

  Note:

  Best when made 1 day in advance. Aunt Sadie almost always served
  this with savory noodle kugel. I also serve it with roasted,
  boiled, or mashed potatoes. Use a good roasting pan with a lit that
  fits well or covered with heavy duty aluminum foil. Spray pan and
  inside of lid with Pam.

MMMMM

    Wherever you go, there you are!

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