Barbecued Brisket Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Beef brisket,
1 tsp: Salt,
1/2 tsp: Pepper,
1 tsp: Minced garlic,
4 Medium: onions, thinly sliced
2 cup: Water, divided
16 ounce: Tomato sauce,
1/2 cup: Chopped onion,
1/4 cup: Worcestershire sauce,
1/4 cup: Butter, melted
2 tbsp: Lemon juice,
2 tbsp: White vinegar,
2 tsp: Chili powder,
1 tsp: Minced garlic,
1/8 tsp: Hot sauce,
3 tbsp: Cornstarch,
Directions:
Trim excess fat from brisket and place fat side up in a roasting pan.
Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water,
tomato sauce, and next 8 ingredients; pour over brisket. Cover with
aluminum foil and bake 2 hours or until tender, spooning sauce over
brisket occasionally. Transfer brisket to serving platter andpan
juices to a saucepan.
Combine cornstarch and remaining 1/2 cup water. Gradually add to pan
juices, stirring constantly.
Bring to a boil; boil 1 minute, stirring constantly.
Serve with brisket. From "The Progressive Farmer" January 1992.
Submitted by Rose Kuehule, Brenham, TX.
Source from luhu.jp
Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water,
tomato sauce, and next 8 ingredients; pour over brisket. Cover with
aluminum foil and bake 2 hours or until tender, spooning sauce over
brisket occasionally. Transfer brisket to serving platter andpan
juices to a saucepan.
Combine cornstarch and remaining 1/2 cup water. Gradually add to pan
juices, stirring constantly.
Bring to a boil; boil 1 minute, stirring constantly.
Serve with brisket. From "The Progressive Farmer" January 1992.
Submitted by Rose Kuehule, Brenham, TX.
Source from luhu.jp
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Meats