Try this Aunt Sadies Brisket of Beef recipe, or contribute your own.
Suggest a better description5,6 lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>> The following is my favorite brisket recipe and it really does come from my Aunt Sadies kitchen: Remove any excess fat from brisket, but leave a little on top. Place one 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 degree 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 cornstarch or serve it au jus. You will have a very dark brown juice. NOTE: Best when made one 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.>> I serve this at Passover sans cornstarch and serve it any time I wish to serve something festive, special and easy. Enjoy, FROM: ANN PUCKETT (HGPS48A)
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 7 | ||
Calories from Fat: 2 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.1mg | 1 % | |
Potassium 28.1mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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