Gellman's Mother's Brisket

"You know Michael Gellman, producer, from Regis! Note: This calls for 1 night of marination."
 
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Ready In:
4hrs 10mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • In a small bowl, stir together the oil, salt, pepper, garlic and paprika to form a paste.
  • Rub the meat all over with the rub mixture.
  • Cover the brisket and let it stand over night in the refrigerator.
  • Preheat the oven to 350 degrees F. and arrange half of the sliced onions in the bottom of a roasting pan.
  • Place the meat on top of the onions, fat side up.
  • Ina medium bowl, stir together the orange juice, wine, ketchup and sugar and pour over the meat.
  • Cover with the rest of the onions and cover roasting pan.
  • Bake 3-4 hours until meat is tender.
  • Let the meat stand for 30 minutes before carving.

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RECIPE SUBMITTED BY

<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>
 
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