Title: Beef brisket with onion-lemon marmalade
 Categories: None
      Yield: 1 Servings
 
      1    Beef brisket; (6 to 8 lbs.)
      2 lg Onions; sliced
      2 lg Lemons; peeled and thinly
           -sliced
      2 c  Port
    1/2 c  Brown sugar
      3 tb Mixed herbs (optional -
           -rosemary; basil, oregano,
           -thyme)
      4    Cloves garlic; chopped
           -coarsely
  1 1/2 ts Coarsely ground pepper
 
  Trim excess fat from brisket. In a roasting pan, place onion slices,
  lemon slices and garlic. Lay brisket on top of vegetables.
  
  Mix together port, brown sugar, and herbs; stir until sugar
  dissolves, then pour evenly over brisket. Sprinkle brisket with
  pepper and cover roasting pan tightly with foil. Bake in a 300 degree
  F oven until brisket is very tender when pierced, about four hours.
  Brisket can be cooled and refrigerated at this point until one is
  ready for the finishing.
  
  When brisket is tender, uncover pan and return it to the oven (raise
  temperature to 450 degrees F) to brown the meat slightly, about 20
  minutes. Remove brisket from pan.
  
  Skim off fat from pan juices and put in sauce pan. Boil juices and
  vegetables, uncovered, stirring often. As mixture thickens, reduce
  heat to medium and stir constantly; cook until thick and shiny, and
  reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To
  serve, slice across the grain. Spoon marmalade over brisket. Garnish
  with lemon "bows" and chopped parsley if desired.
  
  Yield: 10-12
  
  NOTES : Source:  St Mary Mead Archives