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 possible to track the history of written recipes way back into the distant past, at least as far as the Egyptians, and potentially, even further back. However, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are some clay tablets in Sumerian which recount the baking 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 wonderful. Later, there are two interesting books from the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the spicy food that is popular today, but rather descriptions of the types of food enjoyed by the rich and powerful of that period. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the East, including spices like rosemary and coriander. These new herbs and spices caused an increase in cookery books, many of which still exist in academic collections. For the decades that followed, the powerful families of the West competed with each other to serve up the best banquets, and as a result the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books are in high demand, due to increased literacy, people having increased spare time and a general increase in wealth. The arrival of television brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef recipe.
