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Prep Time: 10 Minutes Cook Time: 1800 Minutes |
Ready In: 1810 Minutes Servings: 6 |
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The only brisket recipe I use. Found in 1st UMC, Abilene, Texas Centennial Cookbook submitted by Jeany Coughran. I altered it from garlic salt to garlic powder & omitted the MSG - I never use it. Cooking time includes time of marinating the meat & actual cook time. Ingredients:
4 -5 lbs beef brisket, butcher trimmed |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
2 tablespoons worcestershire sauce |
2 tablespoons kikkoman soy sauce |
1/4 teaspoon sugar |
1/2 teaspoon liquid smoke |
1 teaspoon kitchen bouquet |
1/4-1/2 teaspoon tabasco sauce |
2 teaspoons onions, chopped |
Directions:
1. Mix ingredients & pour over meat, which has been put in a 9x13-inch Pyrex baking dish. Cover with foil & refrigerate for 24 hours. Cook in 250°F oven for 5-6 hours or until fork tender.
2. Slice thin slices against the grain to serve.
3. Pour some pan broth over meat to serve.
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