igh heat. Carefully add beef brisket and brown the meat on
1. Marinate brisket in sauce made by mixing
o taste.
Chile Recipe
Wayne's Chili
Mix 4 1/2 cups sugar with one (1)
nd pepper.
Rub into brisket on all sides, wrap and
Cover brisket with liquid smoke.
Add all other ingredients, except barbecue sauce, in generous amount to brisket.
Leave in refrigerator overnight.
Cover; bake at least 5 hours at 275\u00b0. Uncover.
Pour barbecue sauce over meat and bake an additional hour.
May be fixed a day ahead to insure brisket is well done when served.
Mix all ingredients.
Pour over meat and marinate for 6 hours. Cover and bake in sauce at 275\u00b0 for 4 hours.
Chill in refrigerator.
Slice, heat in sauce and serve.
(Always slice brisket on the diagonal.)
Saute diced garlic clove and remove from pot.
Put brisket; add carrots, celery and onions.
Spread with horseradish. Sprinkle with brown sugar; add 1 cup consomme and roast covered about 3 hours in 350\u00b0 oven.
Spread with ketchup and brown sugar and brown at 450\u00b0.
Cool.
Skin fat, strain sauce or put through processor.
Can be frozen.
Defrost, slice and reheat.
Preheat oven to 350\u00b0.
Combine all ingredients and pour over brisket, using enough water to cover.
Cover and bake for 2 1/2 hours.
Slice while warm and return pieces to juices in pan to absorb flavor.
Cook more if meat is not done completely.
Turn crock-pot to high.
Pour in one bottle of liquid smoke. Place brisket in crock-pot.
Add celery salt and enough water to cover.
Cook overnight or all day.
Brown meat on both sides in 2 tablespoons hot oil in ovenproof pan.
Remove; sprinkle with salt and pepper and set aside.
In the same pan, add vegetables and cook until wilted.
Add garlic and cook a few minutes more.
Return meat to pan.
Cover with remaining ingredients.
Cover and bake at 350\u00b0 for 2 hours. Remove meat from pan.
Cool meat and sauce separately overnight. Skim fat from sauce and puree.
Slice meat and return to pan. Pour sauce over it and cook an additional 1/2 to 1 hour.
Combine water, salt, 1/2 lb. flour in large saucepan and bring to a boil.
Then beat into mixture 1 3/4 lb. flour.
Next beat in eggs, adding 2 or 3 at a time.
Cook in hot deep grease.
Ice with any kind of icing.
Preferred as:
chocolate, lemon, or plain white flavored with vanilla.
Place ingredients in order listed or according to your bread machine manufacturers instructions. Put settings for a 2 lb loaf, multigrain loaf for a light or medium crust. Wait and enjoy!
wl. Triple or quadruple the recipe and keep the rest in
Heat oven to 325\u00b0.
In a 13 x 9-inch baking or roasting pan, add onion recipe soup mix blended with water.
Add brisket, turning to coat with soup mixture.
Loosely wrap with aluminum foil and roast 1 hour.
Add potatoes and carrots; toss to coat with soup mixture.
Reseal foil and continue roasting 2 hours or until brisket and vegetables are tender.
Thicken gravy if desired.
Preheat oven to 450\u00b0.
Wipe the brisket with a clean, damp cloth and season it with salt.
Roast it in a deep roasting pan until golden brown, 30 to 35 minutes.
Add about 2 cups of water to the pan or just enough to keep the roast from sticking and burning on the bottom.
Sprinkle the roast with freshly ground pepper.
Add the thyme and bay leaves.
Cover and reduce the heat to 325\u00b0.
Cook until the meat is tender, another 2 to 2 1/2 hours (this will vary with the size and grade of the brisket).
Wash the brisket.
Mix salt, garlic, paprika
as only $5, whereas a 2 pound cut of tenderloin was
Gravy (2 hours before dinner or as
o 350 dg. and place brisket fat side up in baking