Sounds yummy.

How amusing, to find your own recipe by googling!!!

"W. Baker" > wrote in message
...
> Here is my recipe for my caramelized brisket. It is an old family recipe
> and never fails. You can use eithe a brisket or a top of the rib,
> slightly leaner and cheaper, but the same kind of ropey grain. This time
> I found it by Googling!
>
> Wendy
>
> Brisket, Caramelized (M, KLP, TNT)
> Source: Celia C. Wisan to W. Baker
> Serves: 6-12 depending on the size of the brisket
> 1 first cut brisket or top of the rib-3-7 lbs.
> 2-4 garlic cloves, peeled
> salt and freshly ground pepper to taste
> 1-3 onions thinly sliced
> 3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use juice
> for another recipe. Do not use more tomatoes
> 1-3 bay leaves
>
> At least one day before cooking, put slivers of garlic in slits all over
> the brisket. Rub it well with freshly ground black pepper and optionally,
> salt. Slice onions and arrange all over and under the roast. Marinate
> covered in the fridge overnight.
>
> Day of cooking: Preheat oven to 500 F--that's 500 !
>
> Put meat in a roasting pan with a cover and arrange the onion slices from
> the night before all around.
>
> Squash either 3 medium fresh tomatoes or use about 4 canned egg tomatoes
> and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO OTHER LIQUID
> add a bay leaf or two.
>
> Cover the pan and put it into the preheated 500F oven. After 15 minutes
> turn
> down the oven without opening it to 350 F. Cook for approximately 3 hours.
> If you look in after 2 hours or so you will see a gray mass with lots of
> liquid. Don't worry. Just keep cooking.
>
> When the water has just about disappeared and the meat and onions etc. are
> browned, but not quite burnt, and the meat is soft to a fork, it is done.
>
> Remove the meat from the pan and make gravy by deglazing the pan with lots
> of water (more than a quart to start, it can always be reduced) and
> cooking it down until it tastes rich and nice to you. It should make
> plenty of gravy as the pan drippings are intensely strong.
>
> Slice the meat across the grain and serve with the gravy. Roast potatoes
> or kasha go well with this.
>
> This lends itself to preparation ahead of time and freezes well. When
> reheating, bring the sliced meat to room temperature and heat the gravy to
> boiling. Then pour it over the meat. Heating the meat in the gravy gives
> it a boiled rather than roasted taste and is not as good.
>
> Posted by Wendy Baker
>