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 feasible to trace the history of recipes far back into the far past, certainly as far back as pharonic Egypt, and quite possibly further than that. However, in the main part, these old recipes were just basic hieroglyphic recipes for meal preparation.
As we move into Roman times around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices created an outbreak in recipe manuscripts, many of which are kept safe in private collections. By the advent of the 1900s, cookbooks were in high demand, mostly as a result of more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef recipe.
