3 each large onions*
8 each whole allspice
1 salt and pepper
1 garlic powder
1 hungarian paprika
5,6 lb brisket, 1st cut *Sliced pape
Directions
The following is my favorite brisket recipe and it really does come
from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but
leave a little on top. Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots
of Hungarian paprika. Place brisket on top of onions, then other half
of onions and allspice on top of the brisket. Cover and roast in a
300 degree F. oven for 3 hours.
Test your brisket and when it is fork tender, take it out. Let it
cool and then slice it very thin. Strain juice and either thicken it
with a little cornstarch or serve it au jus. You will have a very
dark brown juice. NOTE: Best when made one day in advance. Aunt
Sadie almost always served this with savory noodle kugel. I also
serve it with roasted, boiled or mashed potatoes. Use a good
roasting pan with a lit that fits well or covered with heavy duty
aluminum foil.
Spray pan and inside of lid with Pam.>> I serve this at Passover sans
cornstarch and serve it any time I wish to serve something festive,
special and easy. Enjoy, FROM: ANN PUCKETT (HGPS48A)
Servings: 8 servings
Aunt Sadie's Brisket Of Beef *** (Hgps48a) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite feasible to trace the history of recipes back into ancient history, at least as far as the ancient Egyptians, and potentially, even further back. In practice though, these, old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Moving on, we have two interesting books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is served today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas caused an outbreak in publications on food, the majority of which are now in private collections. During the following few centuries, the rich families of the West competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections were much in demand. However, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes of the day. The revolution that is television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef ___ (Hgps48a) recipe.
