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Texas Brisket Recipe

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This recipe for Texas Brisket, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Monday, January 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large fresh beef brisket ( 4-7 lbs.)
1 c double strength coffee

Sauce:
2 c catchup
10 oz cola
1/4 c worcestershire sauce
3 tbsp. liquid smoke
2 tbsp. prepared mustard
2 tsp. knorr swiss aromat meat seasoning
1/4 tsp. tabasco or more to taste

Directions:
Directions:
preheat oven to 200 place brisket in large roasting pan, fat side up. Pour coffee over brisket and cover tightly with heavy duty aluminum foil. Cook for 24 hours. Check occasionally to make sure brisket remains tightly covered and there is still liquid in the pan. If liquid should evaporate, add 1 c hot water and continue cooking, covered. Combine ingredients for sauce and pour over meat. (May be prepared ahead to this point and refrigerated. Bring to room temperature before continuing). Bake for 1 hour, uncovered. Check occasionally to be sure sauce does not evaporate. If so, cover for remainder of cooking time. Slice thinly across grain. Serve sauce on top or in heated bowl on side.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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