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Southbay Brisket Recipe

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

Contributor:  
Contributor:  
Martin G. Sevin
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 TO 15 LB. BRISKET,UNSEASONED
1/2 CUP WATER

1 CUP BROWN SUGAR
1/2 C. WORCESTERSHIRE SAUCE
3/4 C. VINEGAR
1 TBSP. ONION POWER
1 C. HEINZ KETCHUP
1 C. WATER
1 TBSP. SALT
1 TBSP. PEPPER (BLACK)
1/2 TBSP. GARLIC POWDER
1 TBSP. NATURE'S SEASONING OR LOWERY SEASONED SALT

Directions:
Directions:
PLACE BRISKET IN A REYNOLDS OVEN BAG. FOLLOW DIRECTIONS FOR USE OF OVEN BAG. THEN ADD 1/2 CUP OF WATER IN BAG WITH BRISKET. PLACE BAG IN DEEP ROASTING PAN AND BAKE @ 350 FOR 3 HOURS. REMOVE FROM OVEN BAG AND POUR OFF GRAVY. REFRIGERATE OVERNIGHT. THE NEXT DAY, REMOVE BRISKET FROM REFRIGERATOR AND TRIM EXCESS FAT FROM BRISKET AND SLICE MEAT ACROSS GRAIN. PLACE THE SLICED BRISKET INTO DEEP SIDED PAN. MIX INGREDIENTS FOR SAUCE AND BOIL FOR SEVERAL MINUTES AND POUR THE SAUCE OVER BRISKET AND COVER WITH FOIL. BAKE @ 350 FOR ABOUT 2 HOURS UNTIL TENDER.

Number Of Servings:
Number Of Servings:
15 TO 20
Preparation Time:
Preparation Time:
45 MINUTES
Personal Notes:
Personal Notes:
THIS WAS GIVEN TO ME BY A CO-WORKER. I WAS REALLY IMPRESSED BY THE FLAVOR OF THE SAUCE THE FIRST TIME I COOKED ONE. THERE WAS NO NAME ON THE RECIPE, SO I MODIFIED IT SLIGHTLY TO MY LIKING AND NAMED IT AFTER THE STREET I GREW UP ON.

 

 

 

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