Holiday Brisket Recipe 455

Steps:

• Place onions in a greased shallow roasting pan; top with brisket. Combine the ketchup, paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender., Remove brisket to a serving platter; let stand for 10 minutes. Thinly slice meat across the grain. Serve with vegetables.

Steps:

• Peel 6-8 cloves of garlic and slice in thirds. Pierce meat and insert them all around top and bottom.
• Season meat with pepper and paprika. (Don't add salt because there is salt in the dried soup.).
• Sear the meat by placing it fat side up on a broiler pan without the rack and broil about 5 minutes until brown. Turn and broil other side to brown.
• Meanwhile, put the onion slices in the bottom of the slow cooker pot (or in the bottom of a covered roasting pan).
• Combine the cranberry, soup mix and chile cause. Add water to the empty chile sauce bottle and add to the mixture. Mix all together and pour over the roast. Cover in the slow cooker and cook on low for 8-10 hours. (If you're cooking in a covered roasting pan, plan on 3-4 hours of cooking at 350 degrees in the oven. Either method works well.
• When done, take the meat from the pot, separating it from the gravy. Place both in the refrigerator.
• Next day, remove and discard fat from gravy. Slice the roast and place in roasting pan, covering the meat with gravy. Cover and heat in a 350 degree oven for 1 to 1 1/2 hours.
• Keep warm until serving time.
• Prep and cooking times do include overnight refrigeration.

Steps:

• Preheat oven to 325°F. Place brisket in roasting pan or Dutch oven. Sprinkle with seasoned salt and pepper. Add carrots, celery, and onions to pan. Mix tomatoes, gravy mixes, water, bay leaves, basil, and wine in a medium bowl. Pour over meat. Cover. Bake for 3 to 3 1/2 hours or until meat is tender. Discard bay leaves. Transfer meat and vegetables to serving platter. Slice meat across the grain into 1/4-inch thick slices. Skim fat from pan juices. Serve with meat and vegetables.

Steps:

• Heat oven to 350°F.
• Place meat in roasting pan.
• Mix next 4 ingredients in large bowl until blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
• Bake 3-1/2 to 4 hours or until done (160°F). Let stand, covered, 10 min. before slicing. Serve with meat drippings.

Steps:

• Place the parsley, peppercorn and bay leaves in a 4-inch square of cheesecloth.
• Bind the ends of the cheesecloth together with kitchen string.
• This convenient cheesecloth sack holds the herbs, and you can easily remove it from the brisket pan & set aside.
• In a small bowl, mix together the matzoh cake meal, salt and ground black pepper with a fork.
• Dust the brisket on all sides with the seasoned mixture.
• In a large nonstick Dutch oven or heavy casserole, heat the oil over medium-high heat.
• Brown the meat on all sides, turning as needed.
• Pour off and discard any excess fat.
• Add the onions, the herb packet, and the beef stock.
• Bring to a boil, then lower the heat so the liquid barely simmers.
• Cook the brisket, covered, either on top of the stove or in a preheated 325ºF oven for 2 1/2 to 3 hours.
• Turn the brisket over at the halfway point.
• Check the brisket often; do not let the liquid boil.
• When the meat is tender, let it cool.
• Discard the cheesecloth sack.
• Refrigerate the brisket until the fat solidifies, about 6 hours or overnight.
• With a spatula, scrape off the fat and discard.
• Cut the brisket into half-inch slices and gradually reheat with all its juices over low heat or in an oven preheated to 250º F.
• Add water or stock as needed.
• Serve with a drizzling of pan juices and white horseradish, if desired.