A BRISKET BY ANY OTHER NAME, IS STILL DELICIOUS!

CELEBRATE YOUR JOYFUL TABLE…

How time flies! Seems like we just put away our December holiday ornaments. Fast approaching are the Spring holidays. We are anxious to get together with our favorite people, put aside the stress of the work week, and enjoy our holiday dinner. 
 
An interesting cut of meat is Brisket.  

• It is used for St. Patrick’s Day as a Corned Beef Brisket, and served with potatoes and cabbage. 
• ​It co-exists for Passover as the traditional main course for the Seder table and is simply known as oven-baked brisket. 
• In Texas, it is smoked meat with barbecue sauce and part of Southern history.

Clearly, there are many variations of this versatile cut of meat, but here is my favorite recipe: 

THE CAROL-ROSE SIMPLE BRISKET RECIPE 

1. Pre-heat your oven to 275 degrees and prepare a large roasting pan. Line the roasting pan with heavy duty aluminum foil.
2. Mix 2 packages Of Lipton’s Onion Soup and add water to cover mixture.
3. Option: Add a bottle of Chili Sauce and mix in bottom of pan.
4. Place 2 carrots in pan after cutting in slices.
5. Place 5 - 6 pound beef Brisket over mixture, and spoon liquid over it.  Add water, when needed.
6. Cover with heavy duty aluminum foil and roast 3 1/2 – 4 hrs.

​Cool meat in pan while covered and when cool put whole roasting dish in refrigerator overnight. 
The next day, remove the fat that has accumulated on top of the meat. Slice the cold brisket against the grain and place back in pan. You may again add water if needed. 

Optional: Add a cup of red wine, 2 Splenda packages, and chunks of potatoes if you wish.

Continue to Cook for another half hour.   Place on warm until needed. 

                               VOILA!  EAT, MANGIARE, ESSEN, MANGER, ESN,  
                   
                  WHATEVER THE LANGUAGE, IT UNIVERSALLY TASTES GOOD!
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