| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Not, Sent |
16 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
|
Brisket, 4-5 pounds |
| 2 |
tb |
Liquid smoke flavoring |
| 1 |
|
Onion, coarsely chopped |
| 1 |
|
Jar (14 oz) ketchup |
| 1 |
|
Jar (12 oz) chili sauce |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Hot pepper sauce |
| 2 |
tb |
Prepared mustard |
| 2 |
tb |
Worcestershire sauce |
| 2 |
ts |
Ground black pepper |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Fresh lime juice OR Lemon juice |
INSTRUCTIONS
Heat oven to 375°. Heat 2 tbsp oil in large heavy-bottomed skillet over
medium-high heat. Add meat; brown on both sides, about 4 minutes on each
side. Sprinkle liquid smoke over bottom of roasting pan. Place rack in
roasting pan. Then place meat on rack; cover.
Bake at 375° for 1 hour. Reduce oven temperature to 250°. Bake for 3-4
hours more or until fork tender.
Meanwhile, heat remaining oil in small Dutch oven over medium heat. Add
onion; cook 6 minutes or until softened. Add ketchup, chili sauce,
molasses, vinegar, hot-pepper sauce, mustard, Worcestershire sauce, black
pepper and water. Simmer for about 20 minutes, stirring occasionally.
Remove from heat. Stir in lemon juice. When cool pour in bowl and
refrigerate until meat is cooked.
When meat is done and cool enough to handle, pull apart into strands. Cut
into 2-inch pieces and add to sauce. Return beef and sauce to Dutch oven.
Simmer, covered, for 1 hour, stirring occasionally. Add more water during
cooking if needed. Serve on toasted buns with potato salad.
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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