Recipe - Brisket 2

1 Brisket of beef; fat side up
Lawry's seasoned salt
One fourth cup Brown sugar
One half cup Semidry red wine
One half cup Chili sauce
2 lg Onions; chopped
1 cup Chopped dried apricots

Preheat oven to 325°F.

Season brisket well with Lawry's seasoning. Sprinkle brisket with the brown
sugar and red wine. Frost with the chili sauce, and with the back of a
large spoon, rub everything into the meat.

Bake uncovered until semitender. Cover and roast until done. In cooking a
brisket, the total time could vary from 1 One half to 3 hours. You must test
from time to time.

Remove meat from gravy and cool. Allow gravy to cool. Skim fat. Add water
to dilute as gravy will be a little strong. Heat and serve.

This may be made in advance from frozen. Slice, add gravy, cover with
plastic wrap, and then aluminum foil.

When ready to serve, remove plastic wrap, cover again with aluminum foil,
and heat in conventional oven at 325°F.

Yield: 10 to 12 servings.

From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin
Rubin. ISBN 031216856X.

NOTES : This is another version of a traditional favorite. The apricots,
onions, and wine give the brisket a superb flavor. A real winner!
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook

Posted to BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Feb
06, 1998