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    You are in: Home / Recipes / Brisket Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 40 mins

    20 mins

    5 hrs 20 mins

    megnbrycesmom's Note:

    Another one of my grandmother's recipes. I like it best as a sandwich on rye bread with the onions and gravy from the pan. Mmmmmmmm. The amounts of the ingredients really doesn't matter here. Just be generous and you can't go wrong. I gave a size for the brisket because zaar required it, but you can use any size brisket you have. When I make this during Passover, I just leave out the beer---not quite as tasty, but still pretty darn good.

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    Units: US | Metric


    1. 1
      Brush meat generously on both sides with the following: Kitchen Bouquet, mustard, ketchup, and bbq sauce, starting with the kitchen bouquet.
    2. 2
      Place a thick layer of sliced onions on the bottom of a baking pan. Place brisket, fat side up, on top of the onions. Put another thick layer of sliced onions on top of the meat.
    3. 3
      Add a little water.
    4. 4
      Cover tightly with heavy duty aluminum foil and bake at 350F for at least 40 minutes per pound.
    5. 5
      Half way through baking, pour a can of beer over the meat and continue baking, tightly covered, until done.

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    Nutritional Facts for Brisket

    Serving Size: 1 (3078 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8644.6
    Calories from Fat 6500
    Total Fat 722.3 g
    Saturated Fat 290.9 g
    Cholesterol 1986.7 mg
    Sodium 1756.0 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 462.6 g

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