Recipe: Famous Brisket


by Laura Roodman

Posted on February 11, 2014 at 1:25 PM

Updated Wednesday, Feb 26 at 3:10 PM

"My Favorite Aunt in the Entire World's Famous Brisket Recipe"
1 Large aluminum foil pan (this type of meat coooks os much better in aluminum foil pan vs. a roasting pan)
5 to 6 lb Beef brisket, with some fat
2 Bags of small red potatoes, washed clean
1 Medium yellow onion, chopped
Place brisket in aluminum pan with fatty side p
Place small potatoes all around the brisket in the pan
Generoulsy season brisket with Worcestersgire sauce,  Crazy Jane's Mix-up Salt, garlic salt, Lawry's Salt  and tablespoon salt and pepper
Pour 2 jars of chili sauce on brisket and potatoes and spread evenly
Place chopped onions on top of brisket
Wrap very tightly with heavy duty aluminim foil and bake at 325 degress for 4 to 5 hours
After 3 or 4 hours I slice it against the grain and recover it and place it back in the oven for another hour.

Serve with dollar rolls.

Blueberry Tarts

Preheat Oven to 350 degrees
2 ½ cups flour
1 Cup (2 sticks) of melted salted real butter
1 Cup sugar
1 Cup chopped pecans
Mix until crumbly
One 16 oz jar of blueberry or raspberry preserves (you could use lemon, strawberry, or blackberry)

In a 9x13 inch buttered and floured pan, pat down ¾ mixture in pan.

Spread preserves to 1/8 inch from the edge of the pan (if you go too close to the pan, the preserves will burn)

Crumble the rest of the flour mixture on top of the preserves

Bake for 45 minutes or until golden brown

Once out of the oven and cooled for about 10 minutes, cut into squares before it totally cools.

It’s awesome with vanilla ice cream!