| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Stern1 | 1 | servings | ||
INGREDIENTS
| 1 | Brisket 1; (5-lb/2.5 kg) | |
| 3 | Onions; sliced 3 | |
| 1 | c | Ketchup 250 mL |
| 1/2 | c | Chili sauce 125 mL |
| 1 | c | Water 250 mL |
| 1 | cn | Chopped green chiles 1; (4-oz/110g) |
| 1/4 | c | Dijon mustard 50 mL |
| 2 | tb | Vinegar 25 mL |
| 1 | tb | Worcestershire sauce 15 mL |
| 1 | ts | Tabasco sauce 5 mL |
| 1/2 | ts | Freshly ground pepper 2 mL |
| 2 | Cloves garlic; minced 2 |
INSTRUCTIONS
Preheat the oven to 350F/180C. Pat the brisket dry. Place the onions in the bottom of a roasting pan and sit the brisket on top. Combine the remaining ingredients and pour over the top of the meat. Cover tightly and roast for 3 1/2 hours. Every hour, remove the lid and add additional water if the pan is getting dry. There should always be at least 1 cup/250 mL liquid in the bottom of the pan. After 3 1/2 hours, remove the lid and return to the oven for 20 to 30 minutes until brown. Converted by MC_Buster. NOTES : This barbecued brisket is actually baked in the oven, with a hot, spicy, barbecue sauce. It is easy to prepare but should bake for a long time so that the meat becomes very tender. I prefer a double brisket because it is juicier, but it does contain more fat. To make this mild, use 1 tsp/5 mL mustard, omit the Tabasco sauce and tin of chopped green chilies. This recipe is from "Cooking With Bonnie Stern" and serves 6 to 8. Converted by MM_Buster v2.0l.
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