| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Brisket of beef; up to 6 |
| 1/4 |
c |
Liquid smoke |
| 3 |
md |
Chopped onion |
| 1 |
|
Garlic clove; peeled and halved |
|
|
Salt and freshly ground pepper to taste |
| 3 |
tb |
Brown sugar |
| 1 |
|
16 ounces bo ketchup |
| 1/2 |
c |
Water |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Dry mustard or 1 1/2 tablespoons dijon mustard |
| 2 |
ts |
Celery seasoning; (optional) |
| 6 |
tb |
Pareve margarine |
INSTRUCTIONS
Wash and dry the brisket and sprinkle with 2 tablespoons of the liquid
smoke. Wrap in heavy duty aluminum foil and marinate overnight.
The next day open the foil, sprinkle on the chopped onions, garlic, and
pepper. Rewrap everything in the foil and bake in a preheated 325 degree
oven for 5 hours.
Meanwhile combine the remaining 2 tablespoons liquid smoke, the brown
sugar, ketchup, water, Worcestershire sauce, mustard, celery seasoning,
margarine, and salt and pepper. Simmer, uncovered, for about 30 minutes.
Remove the foil, slice the brisket thinly, and pour the sauce over all.
Raise the oven to 350 degrees and reheat, covered, for 30 minutes.
Yield: 10 servings
NOTES : Recipe courtesy of Joan Nathan, "The Jewish Holiday Baker" and
"Jewish Cooking in America"
Recipe by: Cooking Live Show #CL9033
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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