Texas Junior League Cherry Brisket
"Note: 2 days of marination in the refrigerator. This is then baked for 4 hours and chilled again and then reheated for 30-45 minutes before serving. This sounds so funky that I had to copy it! Sorry this recipe really doesn't state all amounts. If you make this before I do, please note your amounts here! Thanks!"
- Ready In:
- 28hrs
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (5 lb) beef brisket
- soy sauce, to taste
- Worcestershire sauce, to taste
- 1 (1 1/4 ounce) packet dry onion soup mix
- caraway seed, to taste
- celery seed, to taste
- rosemary, to taste
- 1 (20 ounce) can cherry pie filling
directions
- Place meat in a shallow dish and season with soy and Worcestershire sauce.
- Sprinkle soup mix over the meat.
- Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally.
- Preheat oven to 325°F
- Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours.
- Let cool before unwrapping.
- Place the juices in one container and the meat in another and refrigerate both.
- Preheat oven to 350°F
- Meanwhile scrape the seasoning off the meat and remove any fat. Slice the meat against the grain.
- Put the gravy juices in the bottom of a roasting pan and put the sliced meat on top of the gravy.
- Pour the cherry pie filling on top of the meat and bake for 30-45 minutes.
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<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>
