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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 12 |
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These tender slices of beef can be served as a main dish with potatoes for Sunday dinner or as barbecued beef sandwiches for a potluck or family get-together. this dish is popular with my large family, which includes 32 grandchildren and 41 great-grandchildren. -Mildred Burk Parker, Kansas Ingredients:
1 bottle (10 ounces) soy sauce |
1 tablespoon liquid smoke, optional |
2 teaspoons pepper |
2 teaspoons worcestershire sauce |
1 teaspoon garlic salt |
1 teaspoon onion salt |
1 teaspoon celery salt |
1 fresh beef brisket (about 5 pounds) |
barbecue sauce: |
1 bottle (14 ounces) ketchup |
1 to 2 tablespoons sugar |
1 tablespoon cider vinegar |
1-1/2 teaspoons prepared mustard |
1 teaspoon worcestershire sauce |
1 teaspoon soy sauce |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender.
3. Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months. Yield: 12 servings.
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