"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Brisket of Beef Recipe

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This recipe for Brisket of Beef, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Liquid smoke
celery salt
salt and pepper
3/4 cup catsup
1/3 cup water
2 Tblsp Worcestershire sauce
2 Tblsp brown sugar
2 Tblsp vinegar

Directions:
Directions:
Line roasting pan with enough foil to completely cover the roast. Pour liquid smoke over roast (small amount). Sprinkle celery salt and salt and pepper. Cover with foil, set in refrigerator for 12 hours, turn over and let set another 12 hours. Bake 5 hours at 300 degree oven in the foil. Barbecue sauce, mix all of the ingredients and serve over the brisket that has been sliced. It is much easier to cut brisket if it is prepared the day before, allowed to cool, refrigerate overnight and then slice the next day before being reheated and then add the sauce.

 

 

 

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