Sunday, April 8, 2012

Oy vey

Somehow I got roped into making the brisket for last night's Seder. Me, one of a handful of non-Jews in attendance.
Here's the recipe I used from 1. Preheat oven to 350 degrees. 2. Combine the following: 2 TB chili powder(maybe more, maybe less, it depends on the crowd), 1TB salt, 1TB garlic powder, 1TB onion powder, 1TB ground black pepper, 1TB sugar, 1TB seasoned salt. Rub that mixture into the 4 LB brisket. 3. Cook brisket, uncovered, for one hour. Remove from oven and add 1-1/2 cups beef broth to the roasting pan. Lower oven temp to 300, cover roasting pan tightly with foil, and cook for 3 more hours(I'm going to suggest cooking the brisket for a little less time). Let brisket rest for 30 minutes before slicing. Shalom. ~ Rebecca

1 comment:

one with many nicknames... said...

Well, it may or may not be because you are 1/8 jew, your brisket was THE BOMB! Well done, brisket, Ms. Dietz.