>oven heat oil over medium-high heat. Carefully add beef brisket
Preheat your oven to 350 degrees Fahrenheit or
owl. Triple or quadruple the recipe and keep the rest in
Preheat the oven to 275F DEGREES.
in
little. This is the best size for me, I like
Mix seasonings and Worcestershire sauce together and rub into meat.
Wrap tightly in heavy-duty aluminum foil.
(I use a reynolds large foil bag) Place in baking pan.
Cook 7 to 8 hours at 275 degrees F.
Remove from oven, and remove from foil.
Reserve broth for sauce.
Trim fat, slice and put brisket back in pan.
Mix together ingredients for Sauce.
Pour over brisket slices and bake 300 degrees F.
for 1 hour.
I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.
1-Place the brisket in a sealed plastic bag
Preheat oven to 450 degrees.
Mix
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
n a small bowl (except brisket).
Line a baking pan
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
Preheat oven to 350 dg. and place brisket fat side up in baking
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Place brisket on heavy-duty foil.
Mix remaining ingredients (except barbecue sauce) together and brush on brisket.
Wrap in foil and refrigerate overnight.
Bake in foil for 4 hours in a 300\u00b0 oven.
Open foil and pour on barbecue sauce.
Bake for 1 more hour or until done.
Let set for 15 minutes.
Slice across grain of meat.
n warm plate in warm oven until all fish is done
Trim fat from brisket.
Sprinkle meat liberally with all the salts.
Line a baking pan with enough foil to seal over the meat.
Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
Seal the foil and refrigerate overnight.
The next day drain the meat and sprinkle with worcestershire sauce.
Cover with the foil.
Bake 6 hours in a 250 degree oven.
Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
Enjoy!
Sprinkle both sides of brisket with liberal amounts of salts and peppers to taste.
Bake, fat side up, in a shallow pan at 350\u00b0 for 30 minutes.
Pour apple cider vinegar over meat.
Bake for 2 1/2 to 3 1/2 hours more.
As juices bake away, add water to bottom of pan and more vinegar over meat.
Add more water to drippings when finished to make gravy.
Best cooked ahead, sliced across the grain and reheated in drippings later.
Gets better every time reheated.
Mix all ingredients (except beef) in rectangle pan. Place brisket in pan, fat side up. Marinate 20 hours covered tightly with foil. Place covered pan in 250 degree oven for 6 hours Use two forks to shred or slice when cooked.
Preheat oven to 325 degrees.
Season brisket liberally on both sides with
uch fat as possible from brisket.
Place in a large