3 large onions*
8 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.
Servings: 8 servings
Aunt Sadie's Brisket Of Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, at least as far into history as the Egyptians, and potentially, even further back. However, in the main part, these early records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During Roman times 25BC a roman called Apicius wrote some scripts detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Aspicius informs us how the cooks of Roman times made use of many herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Closer to modern times, we find some recipe books from the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich people of those days. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new herbs and spices was responsible for an increase in books on cookery, most of which are kept safe in private libraries. During the succeeding few centuries, the powerful and wealthy houses competed to offer the best banquets, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are in great demand, due to more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef recipe.
