Erskine's Brisket (Another With Rye Bread) |
|
 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
From Mrs. John Oppenheimer (Evelyn Ehrich) in the Junior League cookbook of San Antonio. The ingredients sound interesting to me: onions, red wine, coffee, rye bread, garlic, a bay leaf, sugar and ketchup. Ingredients:
1 (4 -5 lb) beef brisket |
2 onions, sliced but dice if you prefer |
1 cup dry red wine |
1 cup coffee, strong |
1 slice rye bread, stale, crumbled |
2 garlic cloves, minced |
1 bay leaf |
2 teaspoons sugar |
3 tablespoons ketchup |
Directions:
1. Brown brisket and onions in a roasting pan over medium heat.
2. Combine remaining ingredients and pour over meat.
3. Cover and bake at 300 degrees F. for 3-4 hours or until meat is tender.
4. *Don't forget to remove and discard the bay leaf before serving.
|
|