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Before you jump to Toni's Holiday Briskett recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to toni's holiday briskett recipe. You can have toni's holiday briskett using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to prepare Toni's Holiday Briskett:
- Get 5-6 pound Brisket of Beef
- Prepare 1 cup wine or 1 8 ounce bottle of beer
- Get 1 cup Ketchup
- Get 3 carrots diced
- Use 2 medium onions diced
- Take 4 stalks celery diced
- Prepare 1/2 cup water
- Prepare 2 teaspoons salt (you may omit this if using Kosher Meat)
- Take 1/4-1/2 teaspoon pepper or use a salt free seasoning
Instructions to make Toni's Holiday Briskett:
- Preheat oven to 350
- Place meat fat side up in a roaster and season with salt and pepper.
- Put water in bottom of the pan.
- Place the vegetables and the Ketchup in a bowl or large measuring cup and mix well.
- Put Brisket in a Roast pan.
- Pour the mixture over the brisket and roast in uncovered pan until well browned, about 1 hour.
- Cover and allow to cook at 325 for about 2 ½ to 3 hours. Check to see that the liquid has not all evaporated and if necessary add water.
- After about 2 ½ to 3 hours add the wine or beer and cook until tender, about 45-minutes more.
- Remove meat from the gravy, strain the gravy and save the vegetables. Put the gravy in a large glass jar or measuring cup, cover with saran and put in the fridge. A layer of fat will rise to the top and harden, and then you can remove that and throw it into a zip lock in the freezer until trash day, when it can be thrown out.
- Wrap the meat in saran and place in fridge to cool.
- Slice to desired thickness, put vegetables back into the skimmed gravy and when ready to heat brisket slices, place them in a pan and pour the gravy over them.
- You can heat it in the oven at 325 covered or in the microwave in a 9 by 13 covered with saran, and serve from the 9 by 13 dish.
- The meat may also be wrapped tightly when cooked, frozen and defrosted and then sliced and then heated as above.
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