Betsy's Brisket

posted by betsy 06-05-98 3:13 PM 


How I Make Brisket - by Betsy Wilson 

This is one of those family recipes from the women in my family. I have 
added my own touches to my mother's and grandmother's. The key is the 
cooking time/style. 

1 brisket 
mushrooms 
onions 
a little liquid - (V8 juice, tomato juice, water, 
wine, broth) 
garlic powder 
paprika 

Sear the brisket all over in a pan.  Slice mushrooms and onions.
Mix mushrooms and onions with just enough liquid to coat them (so they 
don't dry out if they don't end up in the liquid) 

Put a little liquid on the bottom of a (high sided) roasting pan 

Shake garlic and paprika on both sides of the brisket and put brisket in 
pan, cover with mushrooms and onions, which may also slop over into rest 
of pan.

Cover pan tightly - if not with a lid, then seal it with foil . Put into 
oven at 180 degrees overnight, 8-12 hours Slice meat while warm.  Cool 
liquid if you want to remove fat, then, either way, heat on stove with 
thickener (flour or cornstarch) 

This makes a whole lot of liquid. My family is crazy about this recipe, and
it is very easy. As for quantities, a 6-pound brisket may take 2 onions and
1 pound of mushrooms, but it really doesn't matter. 

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