The Brisket is a popular roast and still relatively unknown in the Netherlands.
Ingredients
- 2 to 2.5 kilo piece of U.S. Grain-Fed Brisket
- 30 grams of dry onion soup mix
- 300 grams grape jelly
- 350 grams Cocktail Sauce (homemade or ready made)
- 2 tablespoons butter
- 200 grams of freshly sliced portobello mushrooms
- 500 grams white onions
- 2 tablespoons fresh tarragon, chopped
Preparation.
- Preheat oven to 350 degrees. Put aluminum foil in a shallow roasting pan with foil over the sides of the falls. The brisket must occur completely in the foil can be wrapped. Place the breast with the fat side down in the middle of the film.
- Mix the onion soup mix, jam and the cocktail sauce in a medium bowl. Pour half the mixture over the chest, turn it over and pour the other half over it. Take the Brisket now with the foil. Cook for 3 hours. Remove from oven. (The Brisket can be cooled and stored overnight in the refrigerator.)
- Melt the butter in a skillet and fry the onions and mushrooms for 5-8 minutes until lightly golden.
- Remove the brisket from the roasting pan, pour the juices and remove the top layer of fat that lies on the juices. Pour the juice champignongs and onions. Remove any large pieces of fat from Brisket. Cut meat into thick slices about 5 inches. Then put it back into the roasting pan. Pour the mushrooms, onions and juices along with the tarragon over the brisket slices. Cover with foil. Heat it on a little before serving.
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