"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Belgian Brisket Recipe

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

Contributor:  
Contributor:  
Kathy Rubin
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds brisket
salt and pepper
2-3 onions sliced
4 celery stalks
1 bottle chili sauce (Heinz or Bennetts)
1 bottle beer

Directions:
Directions:
Place beef a large pan. season with salt and pepper. place onions, celery and chili sauce over the brisket. add 1/4 cup water in the bottom of the pan. roast in 325 oven. roast uncovered until meat becomes browned then cover with aluminum foil. after about 3 hours, pour beer over, recover and cook another 1 1/2 hours or until tender. (I make this a day ahead). remove meat, wrap in foil and refrigerate overnight. next day, slice thin and reheat in sauce.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
This is the brisket recipe that Betty makes too - it is foolproof and delicious! It is from "Thoughts for Buffets" copyright 1958 and still one of my favorites! I got it when I got married.

 

 

 

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