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Judy Resnick's Holiday Brisket
We
have been making this Brisket every Holiday. It is the best tasting one we have
ever had and the easiest to make. We have a friend, Judy Resnick, who gave us
this recipe. We always refer to it as "Brisket a la Judy". I have
recently taken to grilling the brisket outside over hot coals to get grill marks
on both sides and sear it quickly. This adds an extra flavor to the dish and the
house remains smoke free from the initial braising. It doesn't get better
than this. Thanks you, Judy!
Ingredients:
2 BEEF BRISKETS -- 4-5-LBS EACH
1 1/2 medium sized cans of Hunts or similar Tomato Sauce
1 package Lipton onion soup mix
3 - 4 large yellow onions -- sliced
paprika to taste
olive oil
In a Large Stewing pan, sear the meat in a little hot oil. When both sides of
the meat are seared and brown, add tomato sauce, onions and the onion soup mix.
Keep on low simmer, always checking that the meat is not sticking or
burning. Simmer for several hours until extremely tender and moist.
The meat will shrink and the liquid will become more sauce like due to the
moisture from the Onions and the Brisket. The dish tastes even better if made
the day before and then reheated for an hour before you serve it.
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