"Those who forget the pasta are condemned to reheat it."--Unknown

Brisket Recipe

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

Contributor:  
Contributor:  
Mrs Paul Kiernan
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 – 10 lb. Brisket
½ teaspoon salt
¼ teaspoon garlic salt
¼ cup Worcestershire sauce
1 tablespoon chopped onion
1 teaspoon liquid smoke
2 teaspoons Bovril
1 teaspoon pepper sauce
½ teaspoon sugar
¼ cup soy sauce

Directions:
Directions:
Rub meat with salt and garlic salt.

Mix the remaining ingredients and pour on the meat. Wrap in heavy-duty foil, refrigerate and marinate 24 hours. Cook in foil for 10 hours at 250 degrees. Serves 10 – 15 people.

Personal Notes:
Personal Notes:

I had no idea what Bovril was or where to look for it. Turns out it is a meat base made in England and I couldn’t find it..probably need a gourmet type shop. I ended up finding a jar of something at the grocery store called “Better than Beef” and used it. It’s kind of thick and pasty like and I found it in the section where they sell beef boullion.

I cooked mine in the bottom of a broiler pan. Put the foil down in the pan, put the meat on top, poured the marinade on, then wrapped it up. Put the whole thing in the refrigerator just like that. Moved it straight from the frig to the oven and let her rip.


 

 

 

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