Yield: 12 Servings
|1||Brisket of beef; fat side up|
|Lawry's seasoned salt|
|¼ cup||Brown sugar|
|½ cup||Semi-dry red wine|
|½ cup||Chili sauce|
|2 larges||Onions; chopped|
|1 cup||Chopped dried apricots|
Preheat oven to 325°F.
Season brisket well with Lawry's seasoning. Sprinkle brisket with the brown sugar and red wine. Frost with the chili sauce, and with the back of a large spoon, rub everything into the meat.
Bake uncovered until semi-tender. Cover and roast until done. In cooking a brisket, the total time could vary from 1½ to 3 hours. You must test from time to time.
Remove meat from gravy and cool. Allow gravy to cool. Skim fat. Add water to dilute as gravy will be a little strong. Heat and serve.
This may be made in advance from frozen. Slice, add gravy, cover with plastic wrap, and then aluminum foil.
When ready to serve, remove plastic wrap, cover again with aluminum foil, and heat in conventional oven at 325°F.
Yield: 10 to 12 servings.
From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X.
NOTES : This is another version of a traditional favorite. The apricots, onions, and wine give the brisket a superb flavor. A real winner! Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Feb 06, 1998