"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brisket of Beef Bar-B-Que, by Sally Heller, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lb. Brisket (Fat removed) 1 Lg. Bottle of Open Pit Bar-b-que Sauce or a Bar-b-que sauce of your choice Chablis wine Deep baking pan
A first cut brisket (4 lbs.) cut all fat off. Put meat in deep baking pan into a 375º heated oven for 1/2 hour (Uncovered). Lower heat to 325. Take Open Pit Bar-b-que sauce and cover top of beef (using most of the bottle). Then take chablis wine and cover the bottom of pan. Cover the pan with foil for 3 hours in a 325º oven. Remove and slice brisket. Pour the sauce from pan over the meat. Note: You can Salt & Pepper the meat in the beginning if you wish. At the end of the cooking time, if the sauce seems too thin, cook about 10 min. more without the cover.
Mary Grace...Charla Zeller gave me this recipe and I have used it a lot. Great with mashed potatoes or rice!
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