ll ingredients and rub onto brisket. Place on a large sheet
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Mix together paste ingredients and set aside.
Melt butter in a heavy pan.
Add chicken broth, diced green pepper, and pineapple.
Cover and simmer for 5 minutes. Add the cornstarch paste and the finishing sauce ingredients.
Simmer, stirring constantly, until the mixture thickens.
b all sides of the brisket. Cover tightly with plastic
Rub brisket with barbecue rub and place
inse the brisket and dry.
Cover lightly with Worcestershire sauce.
Marinate brisket in sauce overnight.
Place whole brisket over hot coals to sear and brown fat.
Place brisket and sauce in foil pan.
Cover and cook over coals, approximately 4 hours (using a meat thermometer, 170\u00b0 for medium).
Slice and serve.
Serves 16. I personally prefer the recipe without the chili sauce.
Perfect for large barbecues.
1. Marinate brisket in sauce made by mixing together the chili sauce, vinegar, brown
cover and set aside. Place brisket in a shallow dish or
Trim brisket.
Mix all ingredients and cover all sides of brisket with paste (recipe to follow).
Place in foil lined pan, fat side up.
Cover tightly and refrigerate overnight.
Preheat oven to 300\u00b0.
Cook brisket 1 hour per pound.
When there is only 1 hour left to cook, remove from oven and pour off juices.
Cover with barbecue sauce and onion slices.
Recover with foil and return to oven.
Let stand 10 minutes before slicing across the grain.
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
r in freezer.
Allow brisket to come to room temperature
n half and pile on brisket, BBQ sauce and cabbage slaw.
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).
nion, garlic and rosemary. Sprinkle brisket on all sides with salt
en to 325 degrees. Season brisket generously with salt and pepper
Pat brisket dry with paper towels; transfer
o 300 degrees.
Pat brisket dry, prick all over fatty
large Dutch oven, place brisket, sprinkle both sides with the