For the brisket:
Preheat oven to 325 degrees. Season brisket generously with salt
0b0. Season the brisket generously with salt and
Rinse the brisket under cold water and
nd absorbent sheet from frozen brisket (I forgot once, and didn
heir juice and stir in leftover brisket (nice, but not necessary).
00b0 or until tender.
(For smaller brisket, bake 1 hour at
Heat oven to 425\u00b0.
Rub meat with salt and pepper.
Add onion, celery, soup mix, bay leaf and garlic.
Wrap and seal in heavy-duty foil and put in roasting pan.
Place in 425\u00b0 oven for 30 minutes.
Reduce heat to 325\u00b0 and cook 30 to 40 minutes per pound.
This provides juice for serving and gravy making for leftover hot beef sandwiches or to mix barbecue sauce to serve over meat.
Reserve 1 T rub for later. Rub brisket with remaining rub. Let
ea of the brisket. Cover or wrap the brisket and let it
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Heavily coat all sides of the meat with the seasonings.
Place fat side DOWN in oven bag.
Pour liquid smoke into bag and over meat.
Seal bag and allow to marinate overnight.
Place fat side UP in pan, cook at 325 degrees for 4 hours for smaller brisket, longer if 8 lbs. Test with fork through the bag, should be easily pierced and tender, with no blood oozing.
Allow to rest 10- 20 minutes outside oven. ALWAYS cut brisket against the grain.
Serve and enjoy!
Mix all ingredients except for the brisket.
Place the brisket into the crock pot and pour the cola mixture over the meat.
Cook on high for 8 hours or overnight on low.
Slice and serve.
ay before:
Saute vegetables for marinade and add spices.
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
Heat oven to 350\u00b0.
Chop onion and garlic.
Combine onion, garlic, wine and 1/2 cup water in roasting pan.
Sprinkle meat with salt and pepper; put in pan, fat side up.
Cover and cook in oven for 1 1/2 hours.
For tender brisket, the liquid should just simmer, never boil.
Reduce the oven temperature if necessary. Cut carrots in approximately 1/2-inch slices and add to pan. Cover and cook until the meat is tender, about 1 1/2 hours longer. Slice the meat and serve with the carrots and the braising liquid.
*Cut recipe in half for small brisket.
But still cook 2 to 3 hours.
f your leftover ham.
Cook on medium heat for 20 minutes
Layer turkey on bottom of casserole dish.
Add soup and milk. Layer Mozzarella cheese.
Then layer on stuffing (Stove Top; do as box directions say).
Cover and place in oven.
Heat for 45 minutes at 350\u00b0.
Serves 6.
Then add rolls and veggies/salad.
ow heat and cover, cooking for approximately 15 minutes until veggies