Nana Sheilas Brisket Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
• Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
• Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

Steps:

• Trim some of the fat from the brisket and brown it in olive oil.
• Rub Brown Seasoning, paprika, salt and pepper onto the brisket.
• Put 1/2 cup chicken broth, 2 of the sliced onions and the garlic on the bottom of a crock pot.
• Place the seasoned brisket on top, and cover with the remaining onions.
• Cook on high for about 6 hours.
• Remove the meat and slice thinly on the crossgrain.
• Place sliced meat back in the crockpot with the remaining 1/2 cup chicken broth.
• Cook for about another hour until the beef is tender but not falling apart.
• Serve with kasha varnishkes.

Steps:

• Cover and cook at 350 degrees for 3 1/2 hours. Slice next day when cold.