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Brisket, Savory (M, TNT)
Source: Adapted from a little grocery store proprietor in Pawtucket, RI over 40 years ago
Serves: 10 to 14

5 pounds beef brisket, preferably first-cut
3 large onions, chopped
6 cloves garlic, crushed
Freshly ground black pepper
1/2 cup ketchup/catsup
1/4 cup steak sauce
1/2 cup chili sauce
1/4 cup wine vinegar
2-1/2 cups water, more if needed

Pre-eat oven to 375°F.

Lay two thirds of the chopped onions and crushed garlic on the bottom of a roasting pan.

Rub meat all over with salt, pepper, and paprika. Place meat fat side up on bed of onions and garlic. Cover with additional onions and garlic.

Combine ketchup (catsup), chili sauce, steak sauce, wine vinegar, and water and pour over the meat.

Cover the roasting pan with foil or a lid and roast for three hours or until fork tender. Check while cooking, adding more water if necessary.

Allow to cool, slice and put back in the gravy that has been put in the blender to incorporate the onions. Gravy may also be chilled to remove the fat.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A