Brisket
3 tri-tip roasts
1 onions chopped
6 carrots peeled and sliced
3 celery stalks sliced
1 green pepper cut in thin strips
Small red potoatoes Paprika Russian or French dressing
2 cups water

Tri-tip roasts with the fat removed is a good roast for slicing into roast beef. (Cook three tri-tips because they are pretty small compared to the whole triangle shaped briskets.) Put roasts in an aluminum roasting pan on a bed of onions, celery, sliced carrots and green pepper. Poke holes in the roast. Pour Russian or French dressing all over roast, sprinkle with paprika, and add about 2 cups water to bottom. Cover with aluminum foil and roast on 350 º for about 3 1/2 hrs. Check after 2 hrs. and pour gravy on top of tri tips. You can add small red potatoes during last 1 hr. of cooking. Test for doneness (when fork goes thru easily) and then take off cover for awhile. Cool slightly and slice against the grain into thin brisket. Pour gravy over slices. Reheat slices in pan if necessary (makes the slices a dark gold/brown). Serves about 6 people.

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