Friday, November 23, 2007

Aunt Laurel's Brisket Recipe


  • 9 pounds First cut or a whole Brisket

  • 1 package onion soup mix

  • 1 cup Ketchup, or chili sauce, or BBQ sauce

  • 2 tablespoons Prepared mustard

  • 2 tablespoons Grape Jelly

  • ¼ cup Water

Mix together last 5 ingredients, spread 1/2 of the mix under the meat, and 1/2 on top of the meat.

Wrap completely and tightly with heavy duty foil. Bake at 325 degrees in a foil pan for 3-4 hours until the brisket is fork tender.

Open foil and remove meat. Pour gravy into a container, and refrigerate over night. Rewrap the brisket in foil, and refrigerate overnight.

The next day, skim off the fat from the gravy. Slice meat, against the grain, in thin slices preferably with an electric knife.
Place slices neatly in a pyrex dish and cover tightly with saran and foil. (The gravy and the meat can be separately frozen at this point.)

To Reheat: Pour part of the gravy over the meat, and reheat in slow oven or 325 for 20 or 30 min. or til heated through.

Peeled potato wedges can be added either with the original cooking, with the meat, or at reheating time in the gravy. But if they should not be over cooked.

If gravy seems too strong, add some hot water to it while heating. Serve meat with remaining gravy.

(Serves --)

If Brisket is First cut (around 5-7 lbs.) or a whole Brisket (9 lbs.)

Download recipe.

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