fancy brisket (meat)

Categories: Meat
Yield: 6 Servings

Measure	Ingredient
3 pounds	Beef Brisket, or orther cut of pot roast
2 larges	Onions, thickly sliced
3½ pounds	Small new potatoes
1½ pounds	Carrots, cut in quarters
1½ cup	Barbque sauce

Source: Jewish Western Bulletin In bottom of deep roasting pan, arrange potatoes, onions and carrots.

Drizzle ¾ cup barbque sauce over vegetables. Brush both sides of brisket with remaining sauce and place on vegetables. Cover pan tightly with foil.

Place in 325*F oven for 3½ hours, until brisket is tender when pierced with fork.

Posted to JEWISH-FOOD digest V97 #066 by alotzkar@... (Al) on Feb 28, 1997.