Barbecued Beef Brisket


                           Beef Brisket 

               [1] full beef brisket 
               [1] package onion soup mix 
               [4] large brown spanish onions 

                          Barbecue Sauce 

               [4] 8 oz. cans of tomato sauce 
          [4 tbls] honey, VERY IMPORTANT! 
           [1 cup] chopped onion 
               [2] garlic cloves, minced 
           [1 tsp] celery seed 
             [3/4] cans of flat beer 
          [2 dshs] liquid smoke 
         [2/3 tbl] (rounded) dry mustard 
               [1] lemon, sliced 
           [1 tsp] (rounded) chili powder 
          [4 tbls] wine vinegar 
          [3 tbls] worcestershire sauce 
         [1/3 cup] firmly packed brown sugar 
           [1 tsp] soy sauce 
         [1/2 tsp] MSG 


Beef Brisket: 

Preheat oven to 400 degrees F.  Put brisket in large roasting pan, 
fat side up.  Sprinkle with onion soup mix.  Slice onions and 
completely cover brisket with the onion slices.  Cover pan with foil. 
Bake for two hours at 400 degrees F.  When done, let the brisket rest 
approximately 15-20 minutes before slicing.  At this point, the 
brisket can be served as it is for a main course by pouring the aujus 
and onions over the brisket.  Absolutely delicious.  Reserve 
left-overs for the barbecued beef brisket. 

Barbecue Sauce: 

Put all ingredients into a sauce pan on high heat, stirring until it 
comes to a boil.  Then turn heat down to a low simmer and cover for 1 
hour, stirring occasionally. 

Sauce is good for barbecueing any meat.  Can be refrigerated or 
frozen.  Place 1 layer of sliced brisket in a large casserole dish. 
Cover with BBQ sauce.  Continue to layer meat and sauce until all is 

Cover with foil.  Can be frozen or refrigerated for two days.  Set 
out and bring to room temperature.  Preheat oven to 350 degrees F. 
and bake for 1 hour.  Great make-ahead meal.  Serve on Kaiser or 
other favorite rolls for barbecue beef sandwiches. 

                            Serves {12} 

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