Wednesday, November 24, 2010

Seth's Brisket





I'm on a brisket binge.
This recipe will not disappoint.
I've had it for a year and I'm kicking myself
for waiting this long to make it.


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Ingredients:


1 medium to large first cut brisket

6 or so cloves of garlic minced

4 medium onions sliced

4 cans of Rokeach tomato sauce

4 to 5 white potatoes quartered (can be any type of small potato, red bliss, fingerlings etc)




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Preparation:

[I went with noodles instead of potatoes]

1) coat the brisket with the garlic and put in fridge overnight

2) preheat oven to 350
in a roasting pan place one can of the sauce; 
one can of water on the bottom of the pan with the onions then the brisket

3) take remaining cans of sauce and add to roasting pan (also diluted 1 to 1)
...sauce should cover the brisket, if not just add a bit of water...

4) place in oven for about 2 hours or more until brisket is tender

5) after about 1 hour of cooking add the potatoes



Seth's notes:
If the sauce at the end is not as thick as you like it just reduce it....personally I always do that and its super.

When done slice and serve and enjoy.......I like it over a good bread that can soak up the gravy....kinda like a hot open sandwich....

Also the brisket should be better the next day...not that its bad the first day just that the flavors become enhanced when it sits in the gravy.


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um ...Seth,
it was heavenly.
Thank you!















One Love. One Peace. Always and all ways.

3 comments:

La Table De Nana said...

Bring it on..this one w/ les noodles:) Yum!

Medifast Coupons said...

Very nice brisket recipe, thanks for a great sunday dinner idea.

Kathleen (One Tree Past The Fence) said...

It's a really great dish, I gotta tell ya!!!

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