Reader Comments on VIDEO: Brisket Cooked Two Ways from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Sun, 22 Nov 2009 03:46:26 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes I cannot wait to try the Asian spiced stovetop brisket. It looks so delicious. Yankee Publishing (rss@ypi.com) Wed, 08 Apr 2009 16:46:13 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes Two great recipes that will be part of family meal. Thank you. Yankee Publishing (rss@ypi.com) Fri, 10 Apr 2009 00:56:24 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes I make brisket every year for Passover and the guests rave about it. My recipe is a little easier as it requires no browning. Put a flat cut piece of brisket in a roasting pan with the fat side on top. Dust liberally with salt and pepper and garlic if desired. Slice about 8 onions and cover the meat with them. Cover your roasting pan and place in a preheated 325 degree oven for about 3 hours. Check on it occasionally to make sure there is liquid in the pan from the softening onions. If the water dries up, add some more. Remove the meat from the pan and add peeled potatoes to the meat juices, turning the heat up to 375 degrees and roating uncovered for another 40 minutes. Refrigerate overnight and slice meat against the grain. Reheat it with the onions and plenty of liquid in the pan. Yankee Publishing (rss@ypi.com) Sun, 12 Apr 2009 02:00:10 +0100 http://www.yankeemagazine.com/issues/2009-03/food/brisket-recipes I cant wait to try these two. Thank you dick tyler Yankee Publishing (rss@ypi.com) Tue, 14 Apr 2009 17:37:18 +0100