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Brisket Inna Bag (M, KLP, TNT)
Source: Self
Serves: Varies

1 4 to 5 pound brisket, fat removed, cut into big chunks
1 bag dry onion soup mix
3 to 4 or more garlic cloves, peeled and crushed
1/4 cup brown sugar
1 6-ounce can orange juice, frozen
Black pepper
Cooking Bag

Make a paste of the last 5 ingredients, smear all over the brisket pieces; put the meat in the cooking bag and seal it with a twist tie.

Put the bag in a cake pan, make a few holes on top with a fork for the steam to escape. You can also cook the brisket as a whole, uncut. Cook at 325°F to 350°F for 1-1/2 to 2 hours until almost done; the best thing is to use a meat thermometer.

When ready, take out from bag, slice to 1/3" to 1/2" thick. Put in a glass dish; cover with the sauce and finish cooking before serving. For Shabbat, just heat and serve.

The cooking in a bag keeps the oven clean.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A