Nothing Says Home Like Brisket

For me, Brisket = Home.

It’s getting colder in Minneapolis and what better to do on a Sunday than try, for the second time, to make my Nana’s brisket recipe. I grew up eating this at Sunday night dinners with my family in Kansas City.

At first I was intimidated. It’s scary to be responsible for a six pound hunk of beef! But thanks to Nana’s explicit hand-written instructions, I found that it is pretty easy to make mouthwatering, tender brisket just like hers.

The trickiest part was just handling the thing – after rinsing it off, it was pretty slippery and I nearly dropped it on the floor every time I picked it up. It was smooth sailing once it was safely in the roasting pan.

Alli and Brisket

The really great thing is it only takes about 15 minutes to prep the brisket. Then you just pop it in the oven and get on with your day for the next 4-5 hours.

Mike was very happy with the final product – his review: “Yummy. Awesome.” If you’re so inclined, try it for yourself!

 

 

What recipes remind you of home?

 

Nana’s brisket

1. Wash brisket under cold running water, rubbing as you rinse. Dry thoroughly on paper towel. Place brisket in shallow roasting pan, fat side up.

2. Sprinkle A LOT of lawry’s salt, lawry seasoned pepper or regular pepper, garlic powder and any other favorite seasonings on top of sauce. Pour generous portion of BBQ sauce on top of brisket (a whole small bottle).

3. Thinly slice onions and press into sauce without letting sauce spill over onto sides.

4. Place in preheated 325 degree oven, uncovered, for 30 – 45 minutes.

5. Add 1-2 cans beef broth onto bottom and sides of pan – not on top of brisket. Cover with top of roaster or secure heavy foil around pan so no air leaks out.

6. Bake at 325 degrees for 4-5 hours. Test with sharp fork near end of cooking time. Brisket is done when fork pierces brisket easily. Remove foil for last 15 minutes so brisket browns. Let stand 15 – 20 minutes before slicing.

Gravy

Remove onions from sauce and discard. Pour gravy into container – cover and freeze to remove all fat that rises to the top or separate in gravy separator.

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6 comments

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