3 each Large onions*
8 each Whole allspice
1 each Salt and pepper
1 each Garlic powder
1 each Hungarian paprika
A Recipe for
Aunt Sadie's Brisket Of Beef *** (Hgps48a)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
What garlic is to food, insanity is to art. |
| Anonymous |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This Recipe for Aunt Sadie's Brisket Of Beef *** (Hgps48a) is one of thousands in the Recipes-to-go Beef Cookbook.
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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This is a recipe for Aunt Sadie's Brisket Of Beef *** (Hgps48a) from the recipe cookbook of Recipes-to-go (Beef)
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| Elsie de Wolfe (Lady Mendl) |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
5,6 lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>>
The following is my favorite brisket recipe and it really does come
from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but
leave a little on top. Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots
of Hungarian paprika. Place brisket on top of onions, then other half
of onions and allspice on top of the brisket. Cover and roast in a
300 degree F. oven for 3 hours.
Test your brisket and when it is fork tender, take it out. Let it
cool and then slice it very thin. Strain juice and either thicken it
with a little cornstarch or serve it au jus. You will have a very
dark brown juice. NOTE: Best when made one day in advance. Aunt
Sadie almost always served this with savory noodle kugel. I also
serve it with roasted, boiled or mashed potatoes. Use a good
roasting pan with a lit that fits well or covered with heavy duty
aluminum foil.
Spray pan and inside of lid with Pam.>> I serve this at Passover sans
cornstarch and serve it any time I wish to serve something festive,
special and easy. Enjoy, FROM: ANN PUCKETT (HGPS48A)
Serves: 8
Aunt Sadie's Brisket Of Beef *** (Hgps48a) Recipe brought to you by Recipes To-Go