My mom's brisket:
take the brisket, not with too much fat, a little bit on top (trim the top), wash it with cold water. salt and pepper it and garlic powder it,
a lot of sliced onions on bottom of pan (put them in raw)
dry lipton’s onion soup mix (a little bit) over the top
frost it on top with chili sauce
mix apricot preserves in with the chili sauce (good table spoon, mix it w/chili)
you can use a little bit of water
red bell peppers on bottom of pan, or whole carrots
put water at least an inch or inch and a half (you can add more water if drying), Keep it at an inch on the bottom.
keep adding water.
Oven at 350.
Don’t turn the meat at all, but baste, but not during first 45 minutes.
in the oven, for about one hour without a top, then cover it. for roughly another hour and a half to two hours.
5 or 6 pound brisket, slice across the grain.
Sliced it, put back in the gravy and warm it in the gravy, cook it again for 15 minutes.
My mom's Kugel (not kosher for Passover, unless you use Passover noodles - are there such things? - maybe this could be adapted for potatoes.... sure, why not? just boil them and slice them and prepare as with noodles):
one pound medium noodles, egg noodles
1/4 lb. Butter
½ pt. Sour cream
one carton cottage cheese, can use a little bit less, 3/4 carton + a bit is good
4 eggs, beaten
golden raisins (optional)
(I sometimes use ricotta instead of cottage cheese)
cook noodles with a little oil, salt
drain the noodles well
mix in butter, sour cream, cottage cheese, put eggs in last.
cinnamon and sugar on top
put it in at 350, until top gets brown, at least an hour.
Updated On: 3/21/13 at 03:15 PM
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