Roman Orgy Beef Brisket
Source of Recipe
Magic Time Machine
List of Ingredients
1 (8- to 9-pound) beef brisket
1 tablespoon Lawry's Seasoned Salt
1/2 tablespoon Lawry's Seasoned Pepper
1 1/2 ounces (by weight) or 1/3 cup dried minced onions
1/3 cup dried parsley
1/2 ounce (by weight) or 1/3 cup dried diced green bell pepper
1 tablespoon Lawry's Pinch of Herbs
1/2 tablespoon paprika
1 tablespoon flour (for oven bag)
I large Reynolds Oven Bag
1 whole bay leaf
Accompaniments (see below)Recipe
Preheat oven to 300 degrees. Using the sharp tip of a knife, trim excess
fat off all surfaces of the brisket except for about a 1/4-inch layer on
the fatty side. With fat side down, season brisket with half of the
seasoned salt. Turn meat over and season with remaining seasoned salt,
seasoned pepper, dried onions, parsley, bell pepper, herbs and paprika.
Shake the flour in the oven bag (this prevents the bag from bursting), then
place brisket in the bag along with bay leaf. Fasten bag with enclosed
nylon twist tie and place on a sheet pan. Puncture 4 small holes with tip
of knife near the twisted closure. Keep holes as small as possible to
retain juices and keep meat moist during cooking.
Place in preheated oven and cook about 4 hours, or until meat is tender.
The brisket is done when a fork pierces it easily. Let the meat rest for at
least 20 minutes before slicing. Defat the juices and pour over meat that
has been sliced across the grain.
Serve with heaping mounds of roasted rosemary potatoes, fresh seasonal
fruits including apples, oranges, grapes, bananas, watermelon, cantaloupe
and honeydew melon; fresh steamed vegetables including broccoli,
cauliflower, carrots, squash, red onions and corn on the cob; and wheat
bread with honey butter.
Makes 12-16 servings.
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