"Hunger is the best sauce in the world."--Cervantes

Brisket Recipe

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Brisket image
It's amazing how we save things. This was on the back of the brisket recipe!

 

This recipe for Brisket, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy Bustamante

Category:
Category:

Ingredients:  
Ingredients:  
5 pound brisket
2 t salt
t pepper
2 onions sliced
4 ribs of celery
1 (12 oz) bottle of Heinz Chili Sauce
1 can beer

Directions:
Directions:
Place brisket fat side up on pan large enough to accommodate it. Season with salt and pepper. Add onions and celery. Empty bottle of chili sauce on top. Put cup water in the bottom of the pan. Roast at 325 for one hour per pound of brisket. Roast uncovered until meat colors and baste. Cover then cook all but hour. Then uncover. Baste and add beer. Seal tightly and cook 1 more hours until tender. Slice across the grain of the meat. Skim fat off the gravy. Put sliced meat in a roasting pan with the gravy and reheat.

Personal Notes:
Personal Notes:
This was a recipe that we would ask Peggy to cook whenever we visited. Marcy secretly hoped that there would be lots of leftovers, so that more would go home with her!

 

 

 

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