Title: Roast Brisket
Categories: Beef Jewish
Yield: 10 Servings

5	lb	Beef Brisket
2	md	Onions -- Chopped
		Black Pepper, Freshly Ground
6		Cloves Garlic -- Finely
		Chopped
1	cn	Beef Broth
3	tb	Chili Sauce

Trim excess fat from brisket and put it in pan about the same size as the roast. Season with pepper and sprinkle with garlice and onions, putting some on the bottom of the roast also. Add beef broth, chili sauce and enough water to come about half was up the brisket. Cover tightly with foil and put in 325 oven for about two hours or until it's amost tender. Uncover and turn up heat to 400. Continue cooking until roast and onions are browned and grave is concentrated. Taste and add salt if needed. (Usually the broth adds enough)

Recipe By : Nick Katz

From: Cheryl Gimenez

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