Beef Brisket Recipe
With the winter chill upon us, it’s a great time to gather around the table with family and friends for comfort food – the kind of meals we remember as kids that nurture both body and soul, like this beef brisket recipe.
ORA’S BEEF BRISKET RECIPE
My adaptation of a favorite shared Jewish recipe. Good with hot mashed potatoes. This is also great in the crock pot – just put everything in and cook on low 8-12 hours, until the beef brisket is cooked.
3 pounds, approx. beef brisket
2 cups chili sauce
1 cup ea. brown sugar
1 cup beef broth or water
1 large onion, sliced
¼ teaspoon ground cloves or 4 whole cloves
3 bay leaves
Salt and pepper to taste
Preheat oven to 325.
Combine chili sauce, sugar, broth and water. Pour about half of this in the bottom of roasting pan.
Place beef brisket on sauce, fat side up. Distribute onion, cloves and bay leaves over brisket. Pour rest of sauce over.
Cover and bake 50-55 minutes per pound or until brisket is fork tender. Remove brisket from pan and remove bay leaves and whole cloves.
Cut brisket across the grain. Skim off any fat from top of sauce. Pour over brisket. (Or put sauce in refrigerator overnight – fat will congeal on top for easy removal – then just reheat with brisket in 375 degree oven, covered, or in microwave).
