Sally Bender's Brisket |
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| Description: | |||||||||||||||||||||||
| Every Hannakah our family enjoys this very simple preparation of beef brisket from my late mother in laws recipe. The "secret" ingredient is CATSUP!! | |||||||||||||||||||||||
| Ingredients: | |||||||||||||||||||||||
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One 3-4 pound first cut brisket One 32 ounce bottle of catsup Two vidalia, or sweet, onions, thinly sliced One cup of organic or natural beef broth One half cup of dry red wine |
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| Preparation: | |||||||||||||||||||||||
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Trim excess, but not all, fat. Brown the brisket on all sides in a heavy hot skillet or pan. Add the wine and scrape all the brown bits from the pan. Add the catsup, broth and onions. Place a tight fitting lid on the pan and tranfer to a 300 degree oven for four hours until tender. Allow the meat to cool for 15 minutes and slice across the grain. Top with the tomato/onion gravy and serve with mashed potatoes. |
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