| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
qt |
Water |
| 1 |
c |
Salt |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Mixed picklingspices |
| 8 |
|
Whole cloves |
| 4 |
|
Cloves of garlic, minced |
| 1 |
ts |
Onion powder |
| 1/2 |
ts |
Pepper |
| 1 |
|
5-6lb beef brisket |
|
|
Liquid smoke |
|
|
Coarse ground black pepper |
INSTRUCTIONS
In a 2 gallon nonmetal bowl, combine water, salt sugar, spices, cloves,
garlic , onion, and pepper. Stir to dissolve. Add meat. Place a heavy plate
atop meat. Cover, refrigerate for 5-7 days. Remove meat from brine and
rinse well. Brush meat lighty with liquid smoke. Coat meat with coarsely
ground pepper. Place the meat in a 13x9x2" pan. Cover and roast meat in a
300 degree oven for 4 hours, basting occasionally with pan juices. Serve
immediately or cool and chill. Keeps about 5 days int he fridge or can
freeze.
Posted to FOODWINE Digest 13 Feb 97 by Gayle J Peper <gjpeper@JUNO.COM> on
Feb 13, 1997.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”