Roast Brisket

Roast Brisket
Roast Brisket

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-5

    lb brisket

  • 1

    large onion sliced

  • Granulated Beef Bouillon(Wylers or MBT)

  • Seasoned salt, pepper, paprika, dried parsley,garlic powder

  • Water

  • Peeled white potatoes

Directions

In large roasting pan or heavy corning dish, brown brisket in a small amount of olive or canola oil, top side down first.Season the bottom of the meat while the top browning. Sprinkle a little Beef Bouillon granules on meat. Turn meat with fat side up, brown the bottom and season the top. The listed seasonings are the ones I usually use. You can add a favorite, such as dill, celery flakes, etc. Add a little more beef bouillon granules t the top. Spread the sliced onion all around the beef, place potatoes around the meat. Season the potatoes with some seasoned salt and pepper. Add a cup of water to bottom of. Let water come to boil. Cover top of pan with heavy duty foil and seal the pan tight so that no air escapes. Place in 325 oven and cook about 45 minutes per pound. Check the meat to see if it is done by inserting a fork in the thickest part. If it pulls out without any resistance, then it is done. If the fork "grabs", re-cover the meat and cook a little longer. If you need more water atisch135@aol.com this point, add it. Let the meat sit for about 15 to 20 minutes after removing from oven to make it easier to slice. I use an electric knife so that I don't tear the meat.

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