Best Baked Brisket

Best Baked Brisket
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SUBMITTED BY: Judy
SERVINGS PREP TIME
COOK TIME

Why I LOVE THIS RECIPE: This recipe was passed to me from my mother, Avis. She made this brisket every year for breaking the fast at Passover. She also made it for special occasions and I have passed it on to friends for their enjoyment. I am not sure where my mom got this recipe, but I think she added and deleted ingredients to her liking. It truly is the best I have ever had. Enjoy!

INGREDIENTS AND DIRECTIONS:

Ingredients:

4 to 6 pound Beef Brisket
2 Large Onions, chopped
1 tsp. Salt - optional
1 tsp. Fresh Ground Pepper
2 Large Garlic Cloves
1 Pound of Fresh Mushrooms, sliced
1/2 Cup of Hot Water
1 Cup of Red Wine, such as Burgundy( I find that Burgundy really adds flavor).
1 tsp. Worcestershire Sauce
1/2 tsp. Kitchen Bouquet
Dash of Parsley Flakes
Dash of Oregano
3 TBLSP of Catsup

Directions:

Rub the meat with salt and pepper. Brown meat in 1 TBLSP of Oil. Remove meat and set aside. Saute chopped onions in the oil from browning the meat. Put meat into a large Roasting Pan and top with cooked onions. Mix together the rest of the ingredients, EXCEPT MUSHROOMS. Pour mixture over meat. Cover with foil and bake at 350 degree. Allow 40 to 50 minutes per pound of brisket( it is best to allow more time to make the meat even more tender-just check to make sure there is plenty of liquid surrounding the meat. If you want to, you can add more wine or water. Add MUSHROOMS the last 30 minutes.
That is it!


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