Friday, January 18, 2008


Nancy raved about this brisket. Her family LOVES it! It's a great dish to make when you're expecting company. You can make it a day ahead of time and reheat it 30 -40 minutes before you want to serve it. Makes for a quick and easy meal and an easy clean up! Being that cold weather is coming this weekend, I decided to give it a whirl. When I was letting the brisket cool, I kept sneaking pieces of the carrots. I can't wait until we eat it tomorrow!!! YUM!
**Note that Nancy doubles the sauce recipe and I quadrupled it (4x). I only did that because my brisket was a little bigger than called for and I used a large pan. There wasn't enough sauce to cover everything.
Here's the recipe:


2-4 lb brisket
1 - 8 oz jar of French Dressing
1 - 8 oz. jar of Apricot Preserves/Jelly
1 package of dry onion soup mix

Preheat oven to 350 degrees.
Clean, peel and cut carrots and potatoes. Mix sauce ingredients in a small saucepan to just heat a bit so the ingredients 'melt' together.
Pour a small amount of the mixture on the bottom of the roasting pan. Coat the meat with some sauce and place in the bottom of the pan. Dump in the carrots and potatoes and pour the rest of the sauce mixture on top. Either cover pan with a tight fitting lid or use aluminum foil making sure it's tight. You don't want the steam to come out.
Cook 2.5 - 3 hours. Cool brisket completely. Cut into slices. Put in a pyrex or something that it can be heated again and served in. Add sauce, potatoes and carrots to it. Cover with foil.
**You can do up to this point the day ahead of time. Put it in the refrigerator until ready to heat up.
When you're ready to heat it up again, cook for 30 - 40 minutes at 350 degrees.

No comments: