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Recipe Name: Brisket 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 12

1 Brisket of beef, fat side up
Lawry's Seasoned Salt, Lawry's Seasoned Salt
1/4 Cup(s) Brown sugar
1/2 Cup(s) Semi-dry red wine
1/2 Cup(s) Chili sauce
2 Onions, chopped
1 Cup(s) Chopped dried apricots
Preheat oven to 325°F.Season brisket well with Lawry's seasoning.
Sprinkle brisket with thebrown sugar and red wine. Frost with the chili
sauce, and with the backof a large spoon, rub everything into the
meat.Bake uncovered until semi-tender. Cover and roast until done. In
cookinga brisket, the total time could vary from 1 1/2 to 3 hours. You
musttest from time to time.Remove meat from gravy and cool. Allow gravy
to cool. Skim fat. Addwater to dilute as gravy will be a little strong.
Heat and serve.This may be made in advance from frozen. Slice, add
gravy, cover withplastic wrap, and then aluminum foil.When ready to
serve, remove plastic wrap, cover again with aluminumfoil, and heat in
conventional oven at 325°F.Yield: 10 to 12 servings.From: Grandma
Doralee Patinkin's Jewish Family Cookbook by DoraleePatinkin Rubin.
ISBN 0-312-16856-X.NOTES : This is another version of a traditional
favorite. The apricots,onions, and wine give the brisket a superb
flavor. A real winner! Recipeby: Grandma Doralee Patinkin's Jewish
Family CookbookPosted to Bakery-Shoppe Digest by Gail Shermeyer
<> onFeb 06, 1998

Nutrition (calculated from recipe ingredients)
Calories: 65
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.6mg
Potassium: 210.6mg
Carbohydrates: 16.9g
Fiber: 1.3g
Sugar: 12.3g
Protein: <1g

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