Elaines Brisket Recipes

ELAINE'S BRISKET

Steps:

• Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it.
• Aluminum foil can be used to cover the pan if necessary.
• Put the meat in the roasting pan, and sear uncovered for 15 minutes.
• While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well.
• Remove the pan from the oven and lower the heat to 350.
• Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered).
• Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired.
• Slice the brisket on the diagonal, against the grain.
• You can return the slices to the sauce to reheat, if desired.
• NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.

ELAINE'S BRISKET

Steps:

• Put in a roaster pan with lid and sear on high heat using oven with 450 degree heat. Turn after about 15 minutes. Now pour ingredients in with brisket and cover pan with lid or foil. Pour ginger ale halfway up pot. (Don't cover meat completely.) Cook at 350℉ (180℃). for 2½ hours covered.

ELAINE'S BRISKET

Steps:

• preheat oven 475 meat in pan - 15 minutes on each side - searing put in plate saute in oil until a little brown onions, celery, green peppers, garlic season meat with garlic powder, pepper & salt on both sides cook it - oven 325 for 1:30 hour take it out mix juice with 1 cup of ketchup - pour it on meat take little red potatoes & 4 carrots quartered & put it al around cook in oven at 325 1:15 hour take out let cool take off all onions slice meat in very thin slices ( easier when meat is cool) put back in pan, spread onions Back in oven at 350 for 45 minutes turn once ( uncovered this time)