Preheat oven to 325\u00b0.
Brown brisket in fat well on both sides.
Slice onions in bottom of roasting pan.
Put brisket and water on top.
Place carrots around the meat.
Sprinkle the meat with garlic, salt, Season-All and flour.
Cover and roast for 3 1/2 hours.
One hour before removing from oven, place the whole potatoes around the meat in the pan.
When done, remove from pan to platter; place the carrots and potatoes around the slices of meat.
Spiced peaches make an excellent extra garnish.
Mix all ingredients; place brisket in a covered pan.
Pour marinade over brisket.
Marinate overnight in refrigerator.
Cook in oven in covered pan at 350\u00b0 for about 3 hours or until tender. Slice brisket and serve with marinade sauce from pan.
Place beef in covered roasting pan.
Pour Coke, dry onion soup mix and chili sauce over brisket.
Cover and bake at 325\u00b0 for 3 to 5 hours, until fork-tender.
Sauce is gravy.
Season beef with salt, pepper, paprika, garlic salt and Lawry's seasoned salt according to
your
taste.
Slice enough onions very thin and cover top
of meat.
Drizzle vinegar over onions.
Bake, uncovered, at 350\u00b0 for one hour in roaster with a rack insert.
Reduce heat to 300\u00b0; add 2 cups boiling water. Place lid on roaster for 3 to
4
hours,
depending on size of brisket. Remove
from heat and
roaster
and
let
it
cool. Refrigerate. Slice thin, add juice and heat for 20 minutes.
Place brisket in lined foil roasting pan.
Use enough foil to seal and cover.
Place seasonings on top of meat.
Add enough water to make sauce for meat.
Seal tightly and bake at 200\u00b0 to 250\u00b0 until meat is capable of shredding or done to own taste.
Great for French roll sandwiches or serve with mashed potatoes and vegetable.
Trim fat from brisket, and place in crock-pot.
Cover brisket with next 3 seasonings.
Add 1/2 bottle of liquid smoke.
Mix well. Cover overnight and all the next day on low.
Two to 3 hours before serving, remove brisket and slice thin (or shred each piece of meat with a fork).
Drain off most of liquid before returning brisket to crock-pot then cover with barbecue sauce.
Continue cooking 2 to 3 hours.
Serve with potato rolls as sandwich or as meat dish.
Generously season meat with garlic powder and salt.
Place in open roasting pan and bake 1/2 hour in 500\u00b0 oven.
Remove from oven. Lower oven temperature to 350\u00b0.
Add onions and water to cover bottom of pan.
Cover and return to oven for 1/2 hour.
Add potatoes to pan and pour tomato sauce and 1/2 can of water over meat and potatoes.
Cover and cook 2 hours.
Turn potatoes once and spoon gravy over all.
Meat should be tender.
Allow to cool before serving.
Trim fat from brisket.
In small bowl, mix remaining ingredients and pour over brisket in roasting pan.
Roast covered between 250\u00b0 to 275\u00b0 for 4 hours.
Let stand 20 to 30 minutes before slicing.
Serve with pan juices.
Place beef in foil lined pan.
Sprinkle with salt and pepper. Mix ketchup and Open Pit together and pour over meat.
Sprinkle with dry onion soup.
Seal tightly with foil.
Bake for 15 minutes at 475\u00b0.
Lower temperature to 325\u00b0 and cook for about 3 hours (depending on weight of meat).
Preheat oven to 350\u00b0.
Serves 6 to 8.
Wash beef; trim off excess fat.
Blend remaining ingredients in shallow roasting pan. Add beef.
Roast in preheated oven for 2 hours, allowing 30 minutes per pound. Baste meat frequently during cooking with pan juices.
If sauce gets too thick, thin with a little consomme.
Season meat well with salt, pepper and garlic salt.
Add onion soup mix to both sides.
Place in a roaster or cake pan.
Add amount of water wanted for gravy.
Usually 3/4 to 1-inch deep. Cover tightly and roast in slow oven at 325\u00b0 to 350\u00b0 until tender. Takes 2 1/2 or 3 hours.
Turn the meat in about 1 1/2 hours. Cool in refrigerator at least 1 day.
Trim off fat, slice and set back into gravy; reheat for serving.
Season beef.
Brown in oil.
Drain excess fat.
Top with onion and ketchup.
Cover.
Braise on simmer 5 hours.
A rich, tomatoey gravy will develop.
Put large boneless beef roast or brisket in nonmetallic container.
Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
Pour mixture over meat and refrigerate for 2 days.
Discard marinade liquid.
Other meat can be used in place of beef.
Combine flour, salt and pepper and coat all sides of beef.
Heat about 1/4\" of oil in dutch oven or large pot and brown all sides of meat.
Add water, onion and all spices.
Cover and simmer for 2 hours and then turn over.
Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.
Trim as much fat off brisket as possible.
Sprinkle liberally with salt and pepper.
Rub Cajun seasoning on both sides of beef (about 1 tablespoon per side).
Wrap in aluminum foil; seal tight, shiny side in.
Place in refrigerator at least 2 hours or overnight.
Place on grill (low heat) and cover for 2 1/2 hours, turning halfway through.
Heat oven to 425\u00b0.
Rub meat with salt and pepper.
Add onion, celery, soup mix, bay leaf and garlic.
Wrap and seal in heavy-duty foil and put in roasting pan.
Place in 425\u00b0 oven for 30 minutes.
Reduce heat to 325\u00b0 and cook 30 to 40 minutes per pound.
This provides juice for serving and gravy making for leftover hot beef sandwiches or to mix barbecue sauce to serve over meat.
Great prepared ahead overnight.
Night before sprinkle with salt; pour liquid smoke over and turn several times to marinate real well.
Cover well and refrigerate.
Take 5 pounds of neck of beef and put to boil in enough water to cover the meat.
Take off the scum that rises when the water reaches the boiling point; add hot water from time to time until it is tender.
Then remove the lid from the pot and salt; let it boil until almost dry, turning the meat occasionally in the liquid. Take from fire and let stand overnight until thoroughly cold. Remove all bones, gristle or stringy bits; chop very fine, mincing at the time 3 pounds of beef suet, fresh.
eat, saute the slices of beef in batches with 2 to