Mom's Three Brisket Recipes
By
Helaine Norman
@knish
1
In memory of my late mother-in-law and in honor of my late husand who loved his mom's cooking I submit these wonderful brisket recipes together since she made each one of them often, certainly for most holiday meals. I am grateful to what she taught me about cooking when I could barely boil water. While over the years I modified many of the recipes, these remain the same. They are the epitomy of the type of comfort food we enjoyed around her table.
Ingredients
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3-5 lbbeef brisket for each recipe
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RECIPE I (FOR THE BRISKET)
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1 pkgdry onion soup mix
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1/2 cwater
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3or more idaho potatoes, peeled and sliced in half
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RECIPE II (FOR THE BRISKET)
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1 can(s)6 ounce size, tomato sauce
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1 pkgdry onion soup mix
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·brown sugar to taste
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3or more idaho potatoes, peeled and sliced in half
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RECIPE III (FOR THE BRISKET)
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1onion, sliced
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1 bottlekitchen bouquet
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1 bottlechili sauce
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·brown sugar to taste
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·pepper to taste
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·garlic powder to taste
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·fresh garlic. crushed. to taste
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1bay leaf
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1/2 cwater
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3or more, idaho potatoes, peeled and sliced in half
How to Make Mom's Three Brisket Recipes
- Directions are the same for each recipe.
Put enough heavy-duty foil in roasting pan so it can be foldsed together at top and side to seal well. Put all ingredients on top of meat. Cover and bake at 325 degrees or lower for at least 4 hours, until it is fork tender. (Slow cooking til done enough is key!) Remove meat from roaster. Keep potatoes warm while allowing meat to cool just enough to slice ACROSS the grain fairly then. Return sliced meat to the gravy in the roasting pan. Seal again with that foil. Cover and heat in the gravy for about another 1/2 hour. Or, slice and put into refrigerator until time to reheat in the same manner. - I love making the main dish because I can put it in the oven early, go about my day and have plenty of time to make everything else while it is roasting. No last minute rush to get it done altogether in time.
