JEWISH BRISKET
A very old traditional brisket recipe!

INGREDIENTS:BREAD DIP Serves 6 − 8 

●  6 to 8 lb. fresh brisket
●  3 envelopes Lipton onion soup mix
●  3 Tbsp. cracked black pepper
●  foil (heavy duty)

DIRECTIONS: 

1.  Wash brisket. Center on large sheet of foil. 

2.  Cover with onion soup mix.  Sprinkle black pepper over all.  Seal the foil envelope wrap style. 
      Repeat wrap in same manner with two more large sheets of foil**SEE COOK'S NOTE**.
 
COOKS NOTE* 
✸  The secret of this recipe is the wrapping.  DO NOT SKIMP OR SKIP. 

✚ Preheat oven to 375℉

3.  Place roast in the center of roasting pan. Add water to barely cover foil package. 

4.  Bake at 375℉ for 3 hours. Replacing water as it evaporates.

5.  Unwrap, slice thinly across the grain. 

6.  Serve with white rice.

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Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved

JEWISH BRISKET

Traditional brisket recipe!

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JEWISH BRISKET Brisket….A pauper’s cut of meat and a historical sign of abject poverty. That is what “Soul Food” is all about. RECIPE PRINTED FROM: THEGUTSYGOURMET.NET© JEWISH BRISKET A very old traditional brisket recipe! INGREDIENTS:BREAD DIP Serves 6 − 8 ● 6 to 8 lb. fresh brisket ● 3 envelopes Lipton onion soup mix ● 3 Tbsp. cracked black pepper ● foil (heavy duty) DIRECTIONS: 1. Wash brisket. Center on large sheet of foil. 2. Cover with onion soup mix. Sprinkle black pepper over all. Seal the foil envelope wrap style. Repeat wrap in same manner with two more large sheets of foil**SEE COOK'S NOTE**. COOKS NOTE* ✸ The secret of this recipe is the wrapping. DO NOT SKIMP OR SKIP. ✚ Preheat oven to 375℉ 3. Place roast in the center of roasting pan. Add water to barely cover foil package. 4. Bake at 375℉ for 3 hours. Replacing water as it evaporates. 5. Unwrap, slice thinly across the grain. 6. Serve with white rice. Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved