Jewish Recipes
Brisket in a Cooking Bag Recipe
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Brisket in a Cooking Bag

4 to 5 lb brisket, fat removed cut into big chunks
1 bag dry onion soup mix
3 to 4 cloves garlic, crushed
1/4 cup or more brown sugar
6 oz frozen orange juice
Black pepper
No salt

Make a paste of the last 5 ingredients; smear all over the brisket pieces. Put meat in the cooking bag, seal it with a twist tie; put the bag in a cake pan. Make a few holes on top of the bag with a fork for the steam to come out (you can cook the brisket as a whole uncut.

Cook at 350 degrees F for 1- 1/2 to 2 hours or with a thermometer until almost done. When ready, take out from bag. Slice 1/3 to 1/2 inch thick. Put in a glass dish; cover with the sauce and finish cooking before serving. For Shabbat, you can finish the cooking and just heat and serve.

NOTE: The cooking in the bag keeps the oven clean.


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