>oven heat oil over medium-high heat. Carefully add beef brisket
owl. Triple or quadruple the recipe and keep the rest in
Preheat oven to 325 degrees. Season brisket with salt and pepper.
Rub brisket with barbecue rub and place in oven cooking bag.
In
Preheat oven to 350 dg. and place brisket fat side up in baking
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
Fold sides of foil over to seal; refrigerate overnight.
6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
Reseal and cook in a slow oven at 300 degrees for 5 hours.
Uncover and Pour barbecue sauce over brisket.
Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
Simmer the brisket until tender, about 2 1/2 hours.
Select the best brisket by wiggling the brisket back and forth@ the middle
b>oven or other heavy baking pan large enough to hold brisket
Preheat oven to 500 degrees F.<
Remove excess fat from the brisket, then score across meat at a diagonal with sharp knife.
Place in roaster.
Mix together cocktail sauce, dry soup mix and Coke.
Pour over brisket.
Cover and bake 3 to 4 hours at 300\u00b0 to 325\u00b0 until fork-tender.
Remove brisket from juices and cool.
Wrap in foil and refrigerate.
Put juices into container and refrigerate.
Next day, slice beef. Remove fat from top of juices and pour over slices.
Heat in microwave.
Preheat your oven to 250\u00b0F.
In
efore using.
Make the Brisket: Preheat oven to 325\u00b0.
o close over top of brisket.
Trim excess fat from
Trim brisket and season with salt, pepper, Tony's seasoning, garlic salt and red pepper.
Place brisket in a cooking bag.
Pour on top of brisket, mushroom steak sauce.
Place in oven and cook until tender.
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 350\u00b0.
Place brisket into oven bag.
Add chili sauce and water.
Mix well.
Poke holes in top of cooking bag. Place in baking pan.
Cook 2 to 2 1/2 hours.
Serves 8.
Place brisket fat side up in roasting pan.
Roast, uncovered, without liquid at 350\u00b0 for 2 hours.
Combine catsup, brown sugar, water, onion, liquid smoke, Tabasco sauce, chili powder and salt in blender container; process until smooth.
Pour over brisket. Reduce oven temperature to 300\u00b0.
Roast, covered, for 3 to 4 hours or until done to taste, basting every 30 minutes.
Slice very thin.
Yield: 6 servings.
e spice mixture on the brisket on all sides. If
ub all sides of the brisket. Cover tightly with plastic wrap