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Name: Brisket
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 cn Water; (use the soup can); 1 tb Brown sugar; 2 Onions; 2 tb Ketchup; 2 tb Lemon juice; 2 cn Beef bouillon; 3 Garlic minced; 2 Bay Leaves

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INGREDIENTS

FREY FBBJ73C
2 cn Water; (use the soup can)
1 tb Brown sugar
2 Onions
2 tb Ketchup
2 tb Lemon juice
2 cn Beef bouillon
3 Garlic ; minced
2 Bay Leaves

INSTRUCTIONS

1. Trim the fat from the meat 2. Brown the meat in just enough oil to keep it from sticking to the dutch oven 3. Remove the meat and brown the onion and garlic 4. Drain the oil keeping the onion and garlic in the pan 5. Add the browned meat; soup, water and bay leaves (you need enough liquid to cover the meat during the long cooking time) COOK FOR 1 HOUR 6. Add lemon and sugar and simmer another 1 hour 7. Add ketchup and raisins and cook 1/2 ~ 1 hour Now, what I do is 1 hour before its finished cooking ( when I add the ketchup) I also add fresh mushrooms, carrots, potatoes, and green beans ~- or any combination! The potatoes are a must -- they taste sooooo good cooked in this "gravy". Slice the meat thin and serve it with the "gravy" which is thin, but delicious. I also make Kasha with this meal. The best part is that therere always leftovers!! Enjoy!! Linda/Tampa Formatted by Elaine Radis; BGMB90B Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry on Dec 19, 1997

NOTES

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Brisket

FREY FBBJ73C
2 cn Water; (use the soup can)
1 tb Brown sugar
2 Onions
2 tb Ketchup
2 tb Lemon juice
2 cn Beef bouillon
3 Garlic minced
2 Bay Leaves

1. Trim the fat from the meat 2. Brown the meat in just enough oil to keep  it from sticking to the dutch oven 3. Remove the meat and brown the onion  and garlic 4. Drain the oil keeping the onion and garlic in the pan 5. Add  the browned meat; soup, water and bay leaves (you need enough liquid to  cover the meat during the long cooking time) COOK FOR 1 HOUR 6. Add lemon  and sugar and simmer another 1 hour 7. Add ketchup and raisins and cook 1/2  ~ 1 hour Now, what I do is 1 hour before its finished cooking ( when I add  the ketchup) I also add fresh mushrooms, carrots, potatoes, and green beans  ~- or any combination! The potatoes are a must -- they taste sooooo good  cooked in this "gravy". Slice the meat thin and serve it with the "gravy"  which is thin, but delicious. I also make Kasha with this meal. The best  part is that therere always leftovers!! Enjoy!! Linda/Tampa Formatted by  Elaine Radis; BGMB90B  Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>  on Dec 19, 1997

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 6 Servings

Calories: 56
Calories from Fat: 4 (7%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 531.8mg		18 %
Potassium 182mg		5 %
Total Carbohydrate 11.5g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.5g
Protein 2.4g		3 %
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.

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Calories per serving: 56

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