From Aj's to Daddys Brisket |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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SWEET POLISH POT ROAST- Got this from my Aunt Janice and the wife and kids always loved when she made it, and I changed it a little, and now all like it even better than before...give yourself 2-days to cook and pre-pare this wonderous feast...it's worth the wait!!! Ingredients:
4 lbs beef brisket |
1 tablespoon salt |
4 garlic cloves, crushed |
1 large sweet onion (cut approx 1/8-inch slices) |
1/4 cup vinegar |
1 1/2 cups baby carrots |
8 small red potatoes (clean & cut in 1/4's) |
1/4 cup brown sugar |
2 cups water |
1 cup ketchup |
Directions:
1. In large pyrex high dish, place the brown sugar, ketchup, vinegar, salt, garlic,onions, carots and water (leave out potatoes till the 3rd hour of cooking) Mix all this well and then place the brisket (fat up) into the baking dish, cover with heavy Duty Foil tightly - Put into 375 Degree oven for 4 hours. After the first 2 housr are up, add in the potatoes and recover, and cook for the additional 2 hours.
2. After the 4 hours are up, remove the baking dish and take off the foil ( don't discard the foil you will be using it a little later) let cool down for 15 minutes Now take brisket and place it onto foil, close foil and place it in the refrig.
3. Now seperate the liquid from the onions, carots and potatoes. Put Veggies into container and put into frig - pour liquid into another container and cover and put into refrig. The fat will rise in the frig and tomorrow you will remove the congealed fat -.
4. Day two, 2 hours before serving, take fat off liquid. Take meat out of foil, let stand for a while till it is easy to cut the meat with Electric Knife. Cut in approximately 1/8 slices (against the grain of the meat) - After meat is sliced put all ingriedients back into Pyrex baking dish and cover tightly with foil and put into oven for additional 45 minutes.
5. Have pleanty of bread or Chalie on hand to soak up the gravey - ENJOY.
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