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Saucy Brisket

3 Jan

This is a great change from traditional pot roast. My family loves it.

1 (4 to 5 lb) beef brisket

2 TBSP vegetable oil

1 (8 oz) package fresh mushrooms, sliced

1/2 cup sweet barbecue sauce

1/2 cup ketchup

1/2 cup cider vinegar

1 (1 oz pk) envelope Lipton onion soup mix

1 cup water

4 bay leaves

Preheat oven to 350

Brown meat in a heavy Dutch oven over medium high heat; place brisket in a roasting pan. Stir together mushrooms and next 6 ingredients in a bowl; pour over brisket. Cover and bake for 1 hour; remove from oven and add 1 cup water, and bay leaves. Cover and bake 1-1/2 hours; uncover and bake 30 minutes or until fork tender. Let rest 10 minutes before serving.

For Sauce:

Remove brisket and cover tightly. Allow pan sauce to cool for 1 hour, put in refrigerator until fat is firm; skim and re-heat.

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