| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Meats, Beef |
1 |
Servings |
INGREDIENTS
|
|
—–WALDINE VAN GEFFEN VGHC42A—– |
| 5 |
lb |
Brisket |
|
|
Salt to taste |
| 1 |
c |
Ketchup |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
| 6 |
ds |
Lea & Perrin |
| 4 |
ds |
Soy Sauce |
| 2 |
ds |
Tabasco; optional |
INSTRUCTIONS
SAUCE
In large sheet heavy duty foil, wrap brisket loosely. BAKE 1 hour at 350~.
Reduce heat to 300~. BAKE 1 hour. Heat sauce. Pour off excess grease and
brush meat with 1/2 warm sauce. BAKE 1 hour. Drain grease. BAKE 1 hour.
Drain and cover with remaining sauce. BAKE 1 hour. Total cooking time - 5
hours. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>
on Dec 19, 1997
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