| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Texan |
Meat |
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless beef brisket; well-trimmed; 4 to 5 lb |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Catsup |
| 1/4 |
c |
Vinegar |
| 1/2 |
c |
Finely chopped onion |
| 1 |
tb |
Worcestershire sauce |
| 1 1/2 |
ts |
Liquid smoke |
| 1 |
|
Bay leaf; crumbled |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Rub meat with salt. Place in ungreased baking dish (13x9x2). Stir together
remaining ingredients and pour over meat. Cover tightly with foil and bake
in slow oven (325 degrees) for 3 hours or until tender. Open foil during
the last 45 minutes to allow it to brown a bit.
Mary Ann's note: I think the liquid smoke adds that Texan authenticity that
distinguishes this from the ordinary - and the long slow cooking.
Date: Wed, 26 Jun 1996 19:54:43 -0400 (EDT)
From: Mary Ann Young <maryann4@prolog.net>
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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