Page 89 - 201415_TOH_Cookbook
P. 89
HOLIDAY BRISKET
WEINSTEIN FAMILY, FRAMINGHAM, MA
INGREDIENTS
Serves approximately 8
5 pounds brisket or pot roast
1 (14-ounce) can whole berry cranberry sauce
3/4 cup ketchup 1 envelop onion soup mix
“This is our tradiional holiday recipe served at the Jewish holidays, like Pass- over, and Thanksgiving. It smells wonder- ful and it is always a big hit with visitors and family. Cook the brisket the day before you plan to serve it.” Eric Weinstein
PREPARATION
1. Preheat oven to 350°F. Put the bris- ket in a large disposable aluminum pan.
2. In a bowl, mix together the cranber- ry sauce, ketchup, and onion soup mix. Pour over the brisket and cover ightly with aluminum foil.
3. Bake the brisket for 3 hours. Let cool completely. Slice the brisket and return it to the pan. Cover with foil and refrigerate overnight.
4. Remove the brisket from the refrigerate a few hours before serving. Skim of any fat from the surface. Preheat oven to 350°F. Cook for 1 hour. Serve on a plater with cooking juices.
Taste of Home – Page 79
