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Instructions |
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I use a cooking bag coated with-2 Tbl. flour (or matza meal on Passover)
Rinse and pat dry a 4-5 lb. brisket. Cut small slits all over the meat and place slivers
of fresh garlic in the cuts. Rub meat all over with a half of lemon. Place 2-3 sliced
onions and 2-3 ribs of celery in the bag. Place meat in the bag and into a roasting
pan. Add peeled carrots and potatoes around the meat.
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In a large measuring cup mix one jar of chili sauce and one can of whole cranberry
sauce and one envelope of onion soup mix. Pour over the meat in the bag. Cover
the meat with a few lettuce leaves to keep the meat from forming a hard crust. Tie
the bag with the plastic tie that comes in the box. Cut 4-5 small slits to allow steam
to escape. Cook according to the box directions- about 2-3 hours. (It depends on
the thickness of the meat). Test for tenderness by piercing meat with a fork.
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Be careful opening the bag. While it's hot, pour off the gravy into a deep serving
dish. Remove the meat onto a separate platter and remove vegetables. Let meat
cool. Place meat on cutting board and slice against the grain. (An electric knife
works well.) Place slices in dish with gravy to keep moist.
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Before serving, reheat at 350 for about 30 minutes.
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| Serving
Suggestions |
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Saute sliced mushrooms and serve on top of the meat.
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Originally Submitted
8/25/2012
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