SUNDAY BRISKET
I have such fond memories of helping my mother make this as a child. Then watching as she carefully took it out of the oven. As it cooled slightly, she would offer me a "spider" which meant in her loving term as a very small portion of the meat to taste like a chef would taste before serving. One spider was never enough! Enjoy!
Provided by Chef Florida Janie
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325.
- Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out.
- Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil.
- Sprinkle one entire packet of onion soup mix on the brisket.
- Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix.
- Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan.
- Place in the oven on the middle rack and let cook for approximately 2 1/2 hours.
- Open foil carefully as lots of steam will emerse.
- Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.
Nutrition Facts : Calories 1418.3, Fat 122.9, SaturatedFat 41.5, Cholesterol 248.8, Sodium 2805, Carbohydrate 17.2, Fiber 0.6, Sugar 11.2, Protein 58.7
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