"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef Brisket (Barb Elliott) Recipe

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This recipe for Beef Brisket (Barb Elliott), by , is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michael Kanellis


4 to 5 lb. beef brisket

1 cups catsup
1 cups water
3 dashes Tabasco
2 dashed liquid smoke
2 dashes soy sauce
1 teaspoons Worcestershire
1 teaspoons salt
3 Tablespoons brown sugar
3/8 cup vinegar

Place brisket in pan, fat side up and season with salt and pepper
Cover and bake 6 hours slow oven 250-275
Remove from oven and discard liquid and cut off fat
Meanwhile, combine sauce ingredients on stovetop and simmer 30 minutes
Pour sauce over meat, cover and cook 1 hour longer and refrigerate over night
Slice while cold
Before serving, heat 2 hours covered at 225-250 (be sure sauce is on top)




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