"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BRISKET Recipe

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This recipe for BRISKET, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GLENN ORNDORFF
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large brisket
garlic salt
1/2 c worchestershire sauce
1 tsp liquid smoke
1/2 tsp Tobasco© sauce

Directions:
Directions:
Place brisket into a large cake pan or roaster pan, with the fat side up. Sprinkle with garlic salt, then pour the worchestershire sauce, liquid smoke and the Tobasco© sauce over it. Cover pan with heavy duty foil. Place in the oven and bake all night at 200º - 225º. You may bake it for up to 12 hours at this temperature. This will make the most tender brisket. Cool brisket, and then slice. To serve, place brisket in a covered dish and reheat in a 350º oven for 30 minutes, or until hot.

Personal Notes:
Personal Notes:
We like to heat our sliced brisket with a little SWEET SPIRIT or HEAD COUNTRY BBQ sauce poured over the top.

 

 

 

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