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 possible to prove the history of recipes back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, these, ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Closer to modern times, we have a couple of recipe books which date from the fourteenth century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals on the tables of the nobility of that time. During the succeeding few centuries, the upper-class families of Europe competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are highly popular mostly due to more people being able to read, people having increased spare time and having more disposable income. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef ___ (Hgps48a) recipe.
