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Tuesday, 13 October 2009 |
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jane's brisket
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This comes from my friend Jane (by way of her friend Leslie’s Grandma Marion). It fills the house with rich, oniony aromas while it lolls in the oven for hours. The meat comes out fork tender and the sauce is thick as jam. I serve it on hamburger buns with my favorite capery coleslaw, but it would be amazing with mashed potatoes or noodles. Keep this on hand for when you can’t think of anything else because it’s family-friendly, holiday-friendly, and a guaranteed hit.
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serves 6 to 8
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prep time: 5 minutes |
cook time: 3 to 4 hours
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3-1/2 to 4 lb brisket, trimmed (see note)
1 bottle chili sauce (such as Bennetts or Heinz)
1 large yellow onion, sliced
1/3 cup brown sugar |
Preheat an oven to 350°. Line a pot that will hold the meat and other ingredients snugly with a large piece of heavy foil. Place the meat on the foil and pour the chili sauce over it; scatter the onions and sugar on top. Close foil around meat so it is completely sealed. Put lid on pot and place in oven; bake for 3 to 4 hours. Start testing after 3 hours to see if it is fork tender; that’s when it is done. |
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to make this a complete meal: serve it with my favorite coleslaw.
note: depending on where you live and who your butcher is, you might find different cuts of brisket. Look for the flat-cut (or flat half), which is preferable to the fattier point end. But if all the butcher offers is the point end or center cut, don’t worry: they all work. In any case, ask the butcher to trim away most of the fat on top.
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