"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oven Roasted Brisket Recipe

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This recipe for Oven Roasted Brisket, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Marriott
Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5-6 lb. trimmed beef brisket
2 Tbsp. liquid smoke
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
2 Tbsp. worcestershire sauce
1 can of beer
1 can beef broth

Directions:
Directions:
Rub dry ingredients into trimmed brisket. Referigate overnight in foil. Put into roasting pan - add worcestershire sauce and beer and beef broth. Cover with foil and bake at 300 for 5 1/2 - 6 hrs. Cool before slicing.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
If you prefer a barbecue sauce - you may add as a topping the last 30 minutes of roasting time

 

 

 

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