Recipe - Eleanors Brisket

3 pound (about 10) onions; minced
1 Beef brisket; 1st cut only,
35 pounds
1 cn Rokeach Tomato Sauce with
Mushrooms
2 tablespoon Carmel Beef Broth powder
Boiling water
Garlic Powder
Ground pepper

This is my motherinlaw's brisket recipe. She is a wonderful cook and has
taught me many of her recipes! This brisket is one of my favorites. Make
sure you make it at least 1 day in advance so that you can slice it when
it's cold. I made the Passover flourless chocolate cake for Friday night's
dessert. I toasted the almonds first, and baked only for 1 hour instead of
1.5 hours. It was great!

Place tin foil over the bottom of the cover of the roasting pan, so that
cover is "flat". Place onions in bottom of roasting pan. Place brisket in
pan. Season brisket on both sides with garlic powder, pepper and tomato
sauce. Pour One half can boiling water into tomato sauce can and pour on the
brisket, removing all sauce from can. Mix beef broth mix with 1 cup boiling
water, and add to roasting pan. Cover.

Bake at 400ºF on bottom rack for approx. 34 hours. After 1.5 hours, turn
brisket over. After 3 hours, check if more water is needed. Stop cooking
when brisket is forktender.

Remove brisket to a plate, scraping all sauce into roasting pan. Cover
brisket well and refrigerate. Scrape ALL sauce/gravy out of roasting pan
into a small bowl. Make sure you get everything out! Cover and refrigerate
bowl.

The next day, slice the brisket against the grain into thin slices. Cover
and refrigerate until you are ready to serve it. (It can also be frozen at
this point).

20 minutes before serving, spread some sauce on the bottom of a pyrex dish.
Place slices of brisket on top (overlapping, if necessary). Put some more
sauce on top of brisket slices. Bake at 350ºF for approx. 20 minutes until
heated.
Posted to JEWISHFOOD digest by cindy.entis@pharma.Novartis.com on Apr 20,
1998