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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Favorite Brisket Recipe

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This recipe for Favorite Brisket is from 2012 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lb. brisket
Lawry's salt
Bottle of ketchup
1 to 2 sweet onions
Light Brown sugar
Sliced mushrooms
Directions:
Directions:
Preheat oven to 350 degrees. Trim brisket. Season well with Lawry's salt. Cover the top of the brisket with onions. Pour ketchup over entire top of brisket. Sprinkle brown sugar over the ketchup. Bake for 4 hours covered with foil. Remove from oven. Place mushrooms on top of brisket. Cover and bake 30 minutes longer. Cool. Slice against the grain. Refrigerate. Skim fat before reheating.

Note: You can add canned white potatoes with paprika sprinkled on top . Add the potatoes when putting the mushrooms on the brisket.
Personal Notes:
Personal Notes:
This is the brisket recipe that my grandma used, then my mom and now the one I use. We serve it at Erev Rosh Hashana and Passover dinners.

 

 

 

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