"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

BRISKET Recipe

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This recipe for BRISKET, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reid Daffer
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
MAKE A PASTE OF:
2 T. WORCESTERSHIRE SAUCE
1 T. SALT
1 T. PEPPER
1 T. GARLIC POWDER
1 T. CELERY SEED
1 T. ONION FLAKES



BAR-B-QUE SAUCE:
1 C. ANY BOTTLED BBQ SAUCE
1 C. RUSSIAN SALAD DRESSING (BOTTLED)
1/2 C. SUGAR

Directions:
Directions:
RUB PASTE ON BOTH SIDES OF BRISKET. PLACE IN PAN AND COVER TIGHTLY WITH FOIL. COOK 8 HOURS AT 225 DEGREES. TURN OVEN OFF. WHEN COOLED TRIM FAT AND POUR OFF LIQUID. PUT IN GLASS DISH, COVER WITH SARAN WRAP AND REFRIGERATE. WHEN COLD SLICE BRISKET CROSS GRAIN. POUR BBQ SAUCE OVER TOP, COVER WITH FOIL AND BAKE IN A 325 DEGREE OVEN ABOUT 30 MINS. OR UNTIL HOT THROUGH.

Personal Notes:
Personal Notes:
TRY USING YOUR FAVORITE SPICES FOR THE PASTE. FOR LOW SODIUM DIETS USE MRS. DASH INSTEAD OF SALT.
WORKS WELL TO COOK OVERNIGHT THEN COOL THE NEXT DAY.

 

 

 

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