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How to make it

  • Cut a very long sheet of heavy duty foil and let it drape both ends over the side of a roasting pa.
  • Place the brisket on the foil and pout the other ingredients over it.
  • Roll the foil to create an envelope, I roll each seam twice to avoid leaks.
  • Place this in a 350 oven and roast for three hours.
  • Let sit a few minutes after cooking and then slice the meat against the grain.
  • Transfer the meat to another container and pour the cooking juices over it -- try to fan the slices and get the liquid to reach all of the meat.
  • I reheat this in a pan on top of the stove after removing the congealed fat. Simmer, and add a bit of extra water if needed.

Reviews & Comments 6

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    " It was excellent "
    rosemaryblue ate it and said...
    Love brisket, and this is a great recipe!
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    " It was excellent "
    linebb956 ate it and said...
    If "Mom" made it.. it has to be good!
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    " It was excellent "
    borinda ate it and said...
    Bobbie - exponentially, I cannot fathom how many people I've shared this recipe with both over the years when I've prepared it for friends, the people they've shared it with, and now via this website. If this brought a fond smile then the day is off to a great start.
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  • bobbie91302 10 years ago
    I was thrilled to see this! My mom's "secret brisket recipe" turned out to have Heinz ketchup as its primary ingredient, that was before they had the chili sauce variation.
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    " It was excellent "
    borinda ate it and said...
    Yes, essentially once the meat is chilled all of the fat congeals into an orange layer and I just scoop it off and into my food recyle can. That is one of the reasons to prepare ahead so it's not a fatty liquid and meal.
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  • ridgerunner 10 years ago
    easy way to remove congealed fat,i put mine in freezer all fat can be removed
    Was this review helpful? Yes Flag

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