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Fancy Brisket (Meat)

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  • 3 lb Beef Brisket, or orther cut of pot roast
  • 2 lg Onions, thickly sliced
  • 3 1/2 lb Small new potatoes
  • 1 1/2 lb Carrots, cut in quarters
  • 1 1/2 c Barbque sauce


Source: Jewish Western Bulletin
In bottom of deep roasting pan, arrange potatoes, onions and carrots. Drizzle 3/4 cup barbque sauce over vegetables. Brush both sides of brisket with remaining sauce and place on vegetables. Cover pan tightly with foil. Place in 325*F oven for 3 1/2 hours, until brisket is tender when pierced with fork.
Posted to JEWISH-FOOD digest V97 #066 by (Al) on Feb 28, 1997.