Texas Junior League Cherry Brisket Recipes

TEXAS JUNIOR LEAGUE CHERRY BRISKET

Steps:

• Place meat in a shallow dish and season with soy and Worcestershire sauce.
• Sprinkle soup mix over the meat.
• Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally.
• Preheat oven to 325°F
• Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours.
• Let cool before unwrapping.
• Place the juices in one container and the meat in another and refrigerate both.
• Preheat oven to 350°F
• Meanwhile scrape the seasoning off the meat and remove any fat. Slice the meat against the grain.
• Put the gravy juices in the bottom of a roasting pan and put the sliced meat on top of the gravy.
• Pour the cherry pie filling on top of the meat and bake for 30-45 minutes.

FRESH BRISKET OF BEEF WITH DELICIOUS GRAVY JUNIORS IN BROOKLYN!

Steps:

• Preheat the oven to 350 degrees F.
• Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
• Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
• If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
• To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
• Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
• Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
• Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
• To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.