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Barbecued Brisket

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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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