| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 1 | c | Ketchup |
| 1 | c | Water |
| 2 | tb | Minced onion |
| 2 | tb | Cider vinegar |
| 1 | tb | Prepared horseradish |
| 1 | tb | Mustard |
| Coarse cracked black pepper | ||
| 3 1/2 | lb | Beef brisket |
| 2 | lg | Onions, sliced |
| 5 | Carrots, peeled, cut in 1-inch chunks | |
| 5 | md | Red potatoes, unpeeled, quartered |
| Salt |
INSTRUCTIONS
1. Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper. Place brisket in a shallow glass baking dish. Pour marinade over; cover and refrigerate overnight. 2. Heat oven to 350 degrees. Scatter onions on top of meat. Cover and bake 2 1/2 hours. Add carrots and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour. Add salt and pepper to taste. Cut meat into thin slices. Use the pan juices as sauce. Posted By [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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