Wednesday, July 8, 2009

Aunt Dorothy's Brisket

The meat is very tender and you can cut it with a fork.

4-5 lbs beef brisket
chicken bouillion
garlic cloves


Slit the beef in various places and insert garlic cloves on both sides. Sprinkle with chicken bouillion granules. Slice one onion and put in cooking bag. Lay the prepared brisket on top of the onion. Marinate in refigerator over night. Add one cup of water before cooking. Cook for 2-3 hours at 350. Cool. Slice against the grain. Reheat slowly for 1-2 hours.

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