Brisket
When my daughter-in-law asked what she could make for our holiday dinner, I mentioned brisket. She had never made one, but took up the challenge. It was a great success and now she makes it for every holiday. Here is Patty Gassenheimer’s Holiday Brisket.
Note: The amount of ingredients here is a guideline. The onion and garlic powders are rubbed onto the brisket. You may need more or less depending on the size of your meat.
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon salt
2 cups brown sugar
2 packages onion soup mix
1 large onion sliced
1 1/2 cups water
1 6-pound brisket
Preheat the oven to 350 degrees. Place brisket fatty side up in a baking dish. Rub both sides with half the onion powder, garlic powder and salt. Mix the onion soup and brown sugar together and rub half the mixture onto the brisket, both sides. Sprinkle the remaining onion powder, garlic powder and salt over the brisket and finish with the remaining onion soup and brown sugar. Add the onion and water to the baking dish. Cover tightly with foil and roast 3 to 4 hours. The meat should be very tender. Slice the meat and return the slices to the pan. Cover and continue to cook another 30 to 40 minutes. Serves 8.
