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
Academics have proved the existance of recipes back into ancient history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient records were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language 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 having made people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and desserts, something we still use today. Additionally, he recounts how the Roman chefs made use of a good variety of spices and herbs, including some that we all recognise for example bay, mint and dill. As we move on, there are a couple of books published in the 1300s : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the rich people of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices led to an explosion in recipe books, many of which still exist in private collections. During the following few hundred years, the wealthy families of the West strove to serve the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes common in their social group. By the time we get to the 1900s, cooking books were greatly in demand as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Aunt Sadie's Brisket Of Beef recipe.
