5/28 Brisket Day 2
From
Ben Collver@1:18/200 to
All on Thu May 28 10:22:06 2026
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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* Origin: Outpost BBS * Johnson City, TN (1:18/200)