| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Marinades |
1 |
Brisket |
INGREDIENTS
| 3 |
lb |
Brisket, trimmed of almost all fat and silvery covering |
| 3 |
tb |
Liquid smoke marinade |
|
|
(we used Figaro's) |
| 3 |
tb |
Worcestershire sauce |
| 1 |
|
Serrano pepper, seeded |
|
|
And cut into fine slivers |
| 3 |
|
The white part of 2-3 green onions, cut into fine slivers |
|
|
Lots of paprika, lemon |
|
|
Pepper for a barbecue rub |
INSTRUCTIONS
Marinate the brisket in a mixture of the liquid smoke and
Worcestershire sauce for 2-3 hours. Remove from the marinade, and
cut slits all over the exterior of the meat. Insert slivers of onion
and serrano pepper in the slits.
Cover the brisket with a VERY liberal coating of paprika and lemon
pepper. Wrap securely in heavy duty aluminum foil (use a drug-store
wrap to prevent leakage).
Place the brisket in an ovenproof rimmed dish (we used our trusty
cast iron skillet) and place in a preheated 250 degree (F) oven for
at least 16 hours.
After the first 12-14 hours, you may unwrap the brisket briefly, and
ladle out some of the accumulated juices for use in your own homemade
barbecue sauce.
Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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