| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
All-purpose flour |
| 1 |
lg |
Oven bag |
| 4 |
ts |
Worcestershire sauce |
| 2 |
ts |
Garlic salt |
| 2 |
ts |
Onion salt |
| 2 |
ts |
Pepper |
| 3 |
tb |
Liquid smoke flavoring |
| 1 |
|
4 lb fresh beef brisket; ( not corned ) |
| 1 |
c |
Ketchup |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Ground mustard |
| 3 |
dr |
Hot pepper sauce |
INSTRUCTIONS
Shake flour in the oven bag; place in an ungreased 13x9x2-inch baking pan.
Combine the Worcestershire sauce, garlic salt, onion salt, pepper and
liquid smoke; rub over both sides of brisket. Place in the oven bag. Close
with tie and refrigerate for 8 hours or overnight, turning occasionally.
Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce;
spread over brisket. Close oven bag with nylon tie; cut 6 - 1/2-inch slits
in top of bag. Return to pan. Bake at 325° for 3-4 hours or until beef is
tender.
Recipe by: Quick Cooking - March/April 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Apr 08, 1998
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