3 Large onions*
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
A Recipe for
Aunt Sadie's Brisket Of Beef
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This Recipe for Aunt Sadie's Brisket Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
If you enjoy this Aunt Sadie's Brisket Of Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Herb Tip |
This is a recipe for Aunt Sadie's Brisket Of Beef from the recipe cookbook of Recipes-to-go (Beef)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
An empty belly is the best cook. |
| Estonian Proverb |
Rice is born in water and must die in wine. |
| Italian Proverb |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
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.
Serves: 8
Aunt Sadie's Brisket Of Beef Recipe brought to you by Recipes To-Go