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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

Oven Baked Brisquet Recipe

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This recipe for Oven Baked Brisquet is from The Kammlah and Bachus Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds or more of brisket
1 8 ounce bottle Italian dressing
1 tablespoon lemon-pepper marinade
3 tablespoons liquid smoke
½ cup wine
Directions:
Directions:
If needed, trim fat from brisket. Marinate brisket, fat side up for 12 hours. Bake at 200º all night, or at 250º for 6 hours; covered. Cool meat slightly, and slice. Skim fat from drippings. Return meat to drippings and reheat if needed. Makes wonderful sandwiches on hoagie buns.

The first time I met Marc Kohler, at that time Andrea's future husband, Cathy and I had prepared this for sandwiches at lake Buchanan. We put it on the table to serve. I believe Marc was one of 6 college age guys there that day. When Cathy and I each got to the table, there was one slice for each of us.

 

 

 

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