In by noon or your money back!


Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

Freezer Food Friday



• 1 clove garlic
• 3-4 pounds flat or first-cut brisket
• 1 tablespoon vegetable oil
• Pepper
• 1 32-ounce bottle of ketchup
• 1 cup light or dark brown sugar
• ½ cup green olives
• 1/4 cup capers
• ½ cup golden raisins
• 5-6 carrots, peeled and cut in half

Heat oven to 350 degrees.

Peel the garlic clove and slice into slivers.

Stud top of brisket with garlic slivers (can be done the day before or right before cooking).

Heat large skillet with oil, just enough to cover the bottom. Set burner on high.

Rub brisket all over with pepper and put in pan. Brown the brisket on both sides. Each side should take 2 to 3 minutes.

While the brisket is browning, mix together in a large bowl the ketchup, brown sugar, olives, capers and raisins.

When the brisket is browned on both sides, place it in a large baking dish. Place the carrots around it and pour the ketchup mixture on top. Cover tightly with aluminum foil.

Bake the brisket for 3 to 3 ½ hours. You should be able to pull it apart with a fork when it’s done.

Cool and slice brisket. Serve the sauce on the side.

Brisket may be prepared weeks ahead and frozen. Freeze it unsliced in baking dish. Make sure it is covered tightly for the freezer. Makes 10 to 12 servings.

Source: Adapted from Jewish Cooking Boot Camp: The Modern Girl’s Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro and Roz Marks

Comments on: "SWEET AND TANGY BRISKET" (3)

  1. angelaskitchen said:

    Ooo, I’m bookmarking this one for the fall! I won’t even have to alter it. Thanks for sharing it, it sounds great!

    Thank you for hosting. I hope you have a great week!

  2. I LOVE sweet and I LOVE tangy. Thanks for sharing this recipe 🙂

  3. […] over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Tag Cloud

%d bloggers like this: