Baked Beef Brisket Recipe from the 1970s |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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My aunt Bernice, an excellent cook, made this brisket long before outdoor grilling and smoking became the common thing to do with briskets. It always was a must for her to bring this to family parties, and the tradition is now carried on by her children, grandchildren, and the neice who loved her so much. Cooking time does not include chilling overnight in refrigerator. Ingredients:
6 lbs beef brisket, flat cut |
2 cups catsup |
2 teaspoons salt |
4 cups water |
4 dashes tabasco sauce |
2/3 cup worcestershire sauce |
2 teaspoons chili powder |
2 teaspoons liquid smoke |
2 onions, chopped |
Directions:
1. Preheat oven to 350 dg. and place brisket fat side up in baking pan. (If using 2 briskets, bake side by side.) Bake uncovered for 2 hours.
2. Mix sauce ingredients and simmer a few minutes in saucepan, stirring until well-blended.
3. Pour sauce over brisket, cover and cook 2 more hours.
4. Remove from oven and remove meat from sauce. Reserve sauce and refrigerate both overnight. The next day, slice brisket thinly, place in a flat baking pan and cover with sauce.
5. Place in 350 dg. oven and bake covered until heated thoroughly and tender, which usually takes about 30-45 minutes.
6. Serve warm on round sandwich buns with pickles, cole slaw, a fruit salad and dessert of choice.
7. Enjoy!
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