View Full Version : Trish's Brisket

07-28-08, 07:38 PM
You will need:

A roasting pan. Don't use the rack.
A beef brisket or chuck roast. Whatever is cheap should be fine.
Onion soup mix.
Ginger snaps. (Really.)
Stewed tomatoes.
Potatoes, carrots, onions, cut into chunks.
A temperature probe with an alarm that you can use in the oven. (This wonderful little invention has been life changing for me. I got mine at Walmart.)

This isn't a picky recipe, so I'm not giving measurements. You really can't mess this up- I promise.

Place the cut up veggies in the roasting pan.
Place the brisket on top of the veggies.
Dump a packet or two of the onion soup mix on the roast.
Arrange the ginger snaps around the beef. Use 10 or so.
Pour a can or two of stewed tomatoes over everything.

Roast covered at 325 until the internal temperature is around 145 -155. (somewhere around 20 - 30 minutes per pound.) Check on it every so often and make sure it isn't drying out. Add a little water, tomato juice or chicken stock if it looks too dry.)

Allow the roast to "rest" for 15 to 20 minutes before carving.

You can also do this in a crock pot, but it tastes better if you brown the meat on the stove top first.

07-28-08, 07:43 PM
OMG this just get's better, i better got to bed soon as it's 12.50am and if i read any more of your recipes i'll be cooking, yum yum the above sounds gorgeous.

07-28-08, 07:56 PM
I'll add my chili recipe later... sleep well!