Judith's Standard Brisket Recipe

This isn't as much a recipe as it is a technique. You make a sauce, put the sauce over the meat and then cook it. Easy. Sometimes I cook it overnight in a slow oven. Currently I am doing it in a crock pot. I portion out the meat into one or two servings containers, put those servings into the freezer. Serve as an open-faced sandwich on a nice, dark Russian rye, topped with a vinaigrette slaw or sauerkraut salad. Makes a great lunch sandwich. Very portable.

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The Sauce: 1 bottle commercial chili sauce, 1/2 bottle Pic-a-Peppa, brown sugar (about 2/3rds cup), 1/4th cup cider vinegar.

To cook in the oven: Line roasting pan with heavy duty aluminum foil, leaving enough foil on the sides to be able to create a sealed package. Add three or 4 carrots to the bottom of the pan to act as lifters to get the roast up out of the juices that are going to accumulate on the bottom on the pan. Salt and pepper a trimmed brisket. Place it on top of the carrots. Gently pour the sauce over the brisket. Seal up the package. Cook 8-10 hours at 275 degrees.

To cook in a crock pot: Salt and pepper a trimmed brisket. Put some of the sauce on the bottom of the pan. Begin folding the brisket into the crockpot, adding sauce in between any folds created. Cook on low setting 8-10 hours.

When done (using either cooking technique), let the meat rest for at least 30 minutes. Remove meat to cutting board and remove and discard any remaining visible fat. Chop meat. De-fat the broth. Combine chopped meat and broth. Portion into individual serving containers. Freeze.