Lisa Gorman'S Brisket

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   Here's my brisket recipe which Lisa Gorman gave me years ago: 6 lbs single cut kosher style brisket. Sprinkle with salt and pepper, cover with foil and steam on top of the stove in about an inch of water for two hours. Cool uncovered. Slice thinly on a diagonal and arrange in a Dutch oven. Slice and saute 3 large yellow onions in a stick of butter.

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   Spread onions on top of beef. Mix together and spread on top of meat 1 cup catsup, 2 T lemon juice, 2 T brown sugar & 1 10 1/2 oz. condensed tomato soup.

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   Cover tightly with foil and bake at 350 for an hour or more. Make sure you check often to make sure there's plenty of liquid. Refrigerate or freeze. Before you're ready to serve it, heat for at least an hour.

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