HILLEL@FSU

02/05/10

Shalom Aleichem!

Shabbos is here again! Its my favorite time of the week. Time to fill your kishka’s and fress (eat like a pig)! This is a brisket recipe my Aunt Rosie used to make. Mm, mm so good. The recipe has change a little bit, she used to make her own bbq sauce.  It still tastes just as good as when I was a kindelech on Shabbos in her apartment in Queens. What a balabusta that women was! She always told me, remember Chava-leh, if you don’t add in love it’ll taste like dreck. So remember to add some of that in too!

Brisket

Slice 3 onions thinly

I envelope of dry onion soup

• 5 1/2 pounds beef brisket
• 1 3/4 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoon Worcestershire sauce
• 2 teaspoon black pepper
• 1 teaspoons garlic salt
• 1 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard

Preparation:

Place thinly sliced onions in a roasting pan

Put brisket on top of the onions

Rub the seasoning on the brisket and sprinkle the onion soup over the top.

Cover with foil Roast at 325 degrees for about 4 hrs.until tender

Add the Bbq sauce the last 30 min . Roast uncovered the last 30 min at 375 degrees

Shabbat Shalom and Enjoy!

Biz a Hundret Un Tzvantzik (Till a 120!),

Bubbe