| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Not, Sent |
16 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 10 |
lg |
Cloves garlic, finely chopped |
| 1 |
c |
Finely chopped onion |
| 1/3 |
c |
Red wine or cider vinegar |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/2 |
tb |
Hot pepper sauce |
| 2 |
tb |
Ketchup |
| 2 |
tb |
Dry mustard |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 |
|
6-lb beef brisket |
INSTRUCTIONS
Heat oil in medium-size saucepan over medium heat. Add garlic and onion;
cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot
sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove
from heat; let stand 20 minutes or until cooled.
Place meat in roasting pan. Brush both sides of meat with sauce, spooning
any remaining sauce on top. Cover ;refrigerate overnight.
To bake; heat oven to 350°. Bake meat, covered, for 2 hours. Reduce oven
temperature to 250°; cook 6 hours or until fork tender. Slice meat against
grain. Serve with bottled barbecue sauce (or your own favorite recipe) for
dipping.
Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The
Taillons <taillon@access.mountain.net> on May 31, 1997
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