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From: email@example.com Date: Fri, 9 Aug 1996 15:20:25 PST Brisket is always better made in advance. It gives the meat time to absorb the juices and flavoring of the gravy. I have found that almost anything you cook and serve in sauce, ie meatballs, will freeze and reheat really well. My Mom has a no-fail recipe that can be made with top of rib or london broil,or even brisket if you win the lottery! Note yo all the overworked archivers, I dont think ive posted this, but my ISP isnt letting me check>: ( Rip a piece of foil large enough to totally enclose the meat. Lay it in the pan. Put 1/2 the can of cranberry sauce and 1/2 the onion soup mix on the foil Put the meat on the foil Put the remaining cranberry sauce and soup mix on the meat. Bring the ends of the foil over the meat and seal shut. Bake at 450 for 1 1/2 - 2hrs depending on the size of the meat. JEWISH-FOOD digest 310 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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