BRISKET
Another one of my grandmother's recipes. I like it best as a sandwich on rye bread with the onions and gravy from the pan. Mmmmmmmm. The amounts of the ingredients really doesn't matter here. Just be generous and you can't go wrong. I gave a size for the brisket because zaar required it, but you can use any size brisket you have. When I make this during Passover, I just leave out the beer---not quite as tasty, but still pretty darn good.
Provided by helowy
Categories Meat
Time 5h40m
Yield 1 brisket
Number Of Ingredients 8
Steps:
- Brush meat generously on both sides with the following: Kitchen Bouquet, mustard, ketchup, and bbq sauce, starting with the kitchen bouquet.
- Place a thick layer of sliced onions on the bottom of a baking pan. Place brisket, fat side up, on top of the onions. Put another thick layer of sliced onions on top of the meat.
- Add a little water.
- Cover tightly with heavy duty aluminum foil and bake at 350F for at least 40 minutes per pound.
- Half way through baking, pour a can of beer over the meat and continue baking, tightly covered, until done.
Nutrition Facts : Calories 8644.6, Fat 722.3, SaturatedFat 290.9, Cholesterol 1986.8, Sodium 1756.1, Carbohydrate 12.7, Protein 462.7
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