We sought out Wilonites' favorite brisket or Passover recipes to share with the community. Karen Miller, a Wilton resident, has shared her late mother's brisket recipe. Brisket is a staple at a Passover Seder table. Passover begins at sundown Monday.
Midge Miller's Brisket
Ingredients:
1 large brisket
Potatoes (about 2-3 peeled and cut in chunks)
Carrots (peeled and cut in about 2-inch pieces)
Onions (one yellow onion diced)
Lipton's Onion, Mushroom and Beef soup mixes (one packet per mix)
Directions:
Preheat oven to 425 degrees
Make a packet using heavy-duty aluminum foil. It should be large enough to accommodate the brisket and all ingredients.
Then place the foil packet in a large baking dish or pan.
Combine soup mixes in large bowl and then coat meat as a rub. Save leftover mix/rub for packet.
Place cut up vegetables in packet.
Place meat in foil packet with leftover rub sprinkled on top.
Add about 1 cup of water
Seal packet nice and tight.
Cook meat at 425 for 40 minutes, then reduce heat to 325 and cook for 2-3 hours, or until meat falls apart. Do not open packet while cooking. The water will combine with the meat's natural juices to make a gravy.
Do you have a favorite brisket or Passover recipe? Please send it to [email protected].
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