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"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

Beef Brisket with Pan Sauce Recipe

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This recipe for Beef Brisket with Pan Sauce is from The Rushton Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


6-7pound piece of well-trimmed fresh beef brisket
1/3 c. fresh lemon juice
1/3 c. firmly-packed dark brown sugar
1/2 c. ketchup
1 T. dijon-style mustard
3 T. Worcestershire sauce
1 t. salt
2 T. cornstarch
2 T. water

Lay meat in a baking pan. Rim should be higher than meat surface. Blend lemon juice, sugar, ketchup, mustard, Worcestershire and salt. Spread over meat.
Cover with lid or foil and bake for 3-4 hours at 300 degrees(or 325). If covered with foil, do not let meat touch foil during cooking. Remove cover and check to see if meat pierces readily. Keep warm on carving board. Skim off as much fat as possible from pan juices. Bring juices to boil. Blend cornstarch and water to a smooth paste and gradually stir into boiling sauce until thick (amount used depends on quantity of pan juices).Slice brisket thinly.Spoon sauce over portions.




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