| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 1 |
|
Beef ( 5 to 7 lbs.) brisket |
|
|
Instant meat tenderizer |
| 2/3 |
ts |
Garlic salt |
| 2/3 |
ts |
Celery salt |
| 2/3 |
ts |
Onion salt |
| 1/2 |
c |
Liquid smoke |
|
|
Worcestershire sauce |
INSTRUCTIONS
Trim excess fat off brisket. Punch holes in both sides with a fork. Take
instant meat tenderizer and sprinkle on both sides. Do the same with garlic
salt, onion salt, and celery salt. Place in a shallow baking dish lined
with heavy-duty foil. Pour liquid smoke over the meat. Wrap tightly;
marinate 8 to 10 hours in the refrigerator, the longer the better. When
ready to bake, sprinkle Worcestershire sauce over the meat. Wrap tightly.
Preheat oven at 225 for 5 to 6 hours or to your liking. Let cool; save
broth. Slice meat thin, and reheat in broth. You may reheat this in your
favorite barbecue sauce. busted by sooz
Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland
<kirkland@gj.net> on Oct 27, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”