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An easy brisket
recipe for Rosh Hashanah...
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2 ¼
lbs |
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beef
brisket |
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1
cup |
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ketchup |
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1
cup |
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worcestershire sauce |
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½
cup |
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mustard |
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1
cup |
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mango chutney |
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1
large |
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onion, chopped |
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4
large |
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carrots, peeled and chopped |
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1 |
Preheat oven
to 350 degrees F. Place brisket, fat side up, in
roasting pan. |
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2 |
Mix together
ketchup, worcestershire, mustard and chutney.
Pour over the brisket. Sprinkle chopped onions
on top of brisket. |
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3 |
Bake one
hour, uncovered. Remove from oven and sprinkle
carrots around brisket. Cover and bake for an
additional 3 hours. |
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4 |
After
roasting, de-fat by cutting away fat with a sharp
knife. |
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5 |
Slice
against the grain and serve. |
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Servings: 8 |
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