Aunt Irene's Brisket

Aunt Irene looks at a recipe when she makes her brisket. She doesn't follow this recipe, she just looks at it. The recipe she gave to the food network is the recipe she looks at, not the recipe she makes. That's what they put on their web page. I am in contact with them about this and hopefully they will change the page to reflect what Aunt Irene does when she makes her brisket. In the meantime, here is her real and true recipe.

Uncle Irving says that Aunt Irene uses the chile sauce that comes in the little round bottle. He's not sure what the brand it is but he says it's the most expensive one. Right.

I would take a tip from the way my mother makes brisket and chill the brisket in the gravy. This will let the fat congeal. I would remove the fat. When I removed the beef to slice (against the grain) I would puree the liquid along with any vegetables (onion) that had not completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it before pureeing.

Put the sliced beef and gravy back into the roasting pan and cover with foil to reheat.

From Jack and Kay Hartman