Rye Brisket
"Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future."
- Ready In:
- 3hrs 25mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 4 lbs beef brisket
- 2 large onions, sliced
- 1 loaf rye bread, corn style, with seeds, sliced, crusts removed
- 1 (1 1/4 ounce) dry onion soup mix
- 1⁄2 cup water (or more)
directions
- In a roasting pan, layer onions, rye bread and place meat on top.
- Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
- Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
- When meat is tender, remove and set aside on a cutting board for slicing.
- Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
- Slice the brisket against the grain and serve with the blender gravy.
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RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
