RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Brisket, Wendy's Family Recipe - meat
My family brisket recipe is as follows Day before: put slivers of garlic in slits all over the brisket. rub it wall with fresly ground black pepper and optionally, salt. slice onions and arrange all over and under the roast. Marinate overnight. Day of cooking: Preheat oven to 500 F-that's 500! Put meat in a roasting pan with a cover and arrang the onion slices from the night before all around. squash either 3 medium fresh tomatoes or use about 4 canned egg tomatoes and squash them. DO NOT ADD THE JUICE FROM THE CAN. add a bay leaf or two. cover the pan and put it into the very hot oven. After 15 minutes turn down the oven without opening it to 350F. Cook for approximately 3 hours. If you look in after 2 or so you will see a grey mass with lots of liquid. Don't worry. Just keep cooking. When the water has disappeard and the meat and onions et at. are browned, but not quite burnt, and the meat is soft to a fork, it is done. Remove the meat from the pan and make gravy by deglazing the pan with lots of water and cooking it down until it tastes rich and nice to you. it should make plenty of gravy as the pan drippings are intensly strong. This was my Grandmother's recipe and the only people I know who made it this way are my aunts and now my cousins. Wendy Baker
