🫙 From the Spice Rack
Brisket Pot Roast
Brisket Pot Roast No. 356 Yields 12 Servings 6 lbs brisket, whole 1 cup beef stock, well- 2 tbls beef fat rendered from seasoned the brisket, or - salt to taste 2 tbls vegetable oi...
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Ingredients3 items
Ingredients
- 6lbbrisket, whole 1 cup beef stock, well-
- 2tbls beef fat rendered from seasoned
- 2large onions, sliced very ground to taste
Directions
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Brisket Pot Roast No
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356 Yields 12 Servings 6 lbs brisket, whole 1 cup beef stock, well- 2 tbls beef fat rendered from seasoned the brisket, or - salt to taste 2
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Place the brisket on a rack in a broiling pan
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Broil until the outside is browned on both sides
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Preheat oven to 350 degrees
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Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole
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Saute the onions in the fat
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When the onions are brown, stir in the stock