BAKED BRISKET

1 TB garlic powder
2 TB celery seed
2 TB black pepper
1 TB Mrs.. Dash (any flavor)
1 TB seasoned salt
2 TB liquid smoke
2 TB Worcestershire sauce
1 large brisket

Mix in a small bowl until you make a paste. With a pastry brush
pat on large
brisket. Wrap in foil tightly, then cook for five hours at 300
degrees.

Brisket in Sweet and Sour Sauce



~~~Sweet and Sour Sauce~~~

1 medium onion, peeled and quartered

     1 two-inch piece fresh ginger, peeled

     6 large cloves garlic

     1/4 cup Dijon mustard

     1/2 cup dry red wine

     1-1/2 cups Coca-Cola or ginger ale

     1 cup ketchup

     1/4 cup honey

     1/4 cup cider vinegar

     1/4 cup soy sauce

     1/2 cup olive oil

     1/4 tsp. ground cloves

     1 TB coarsely ground pepper, or to taste



Place sauce ingredients into a food  processor, and process with steel blade

until smooth.



~~~Brishet~~~

     1 (6 to 7 lb.) first cut brisket, rinsed and patted dry.



Place brisket, fat side up, into a heavy baking pan just large enough to hold

it, and pour sauce over it.

Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for

1 more hour or

until fork tender. Cool, cover brisket and refrigerate overnight in cooking

pan.



The next day, transfer brisket to a cutting board, cut off fat and cut with a

sharp knife against grain,

to desired thickness. Remove any congealed fat from sauce and bring to a boil

on top of stove.



Taste sauce to see if it needs reducing. If so,  boil it down for a few

minutes or as needed.

Return meat to sauce and warm in a preheated 350º F., oven for 20 minutes.



Serve warm.

Beef Brisket



1 (3 to 4 lb.) brisket cut of beef

3/4 cup barbeque sauce

1/4 cup soy sauce

1 cup of water



Preheat oven to 350º F.



Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap

the

roast in aluminum foil and place on baking pan. Bake 1 hour per 1 pound of

meat.



Or place sauce and meat in oven roasting bag. Put a teaspoon of flour in the

bag. Poke

a couple small holes in the bag. Cooking time may be faster with this method

(or you can

reduce thetemperature to 325º F).



Slice and use for sandwiches.



Serves 8.

Apple Cider Brisket



3 onions

6 pounds brisket

2 cups apple cider

1/2 cup molasses

6 cloves garlic

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

Kosher salt

Black pepper



Heat oven to 325 degrees.



Place thinly sliced onions in bottom of roasting pan. Place brisket

on top of onions. Add molasses, thinly sliced garlic, rosemary and

thyme on and around brisket. Season with salt and freshly ground

black pepper. Roast, covered, until fork tender, about 3 hours. Cool,

place in refrigerator overnight. Remove brisket from liquid, skim fat

and discard. Slice thin against grain.



To serve: Return brisket slices to liquid and heat.

BOILED DINNER



3 to 4 lb. fresh brisket of beef

1/4 tsp. whole black peppers

2 bay leaves

6 whole cloves

1/4 tsp. liquid hot pepper seasoning

1 tbsp. salt

4 onions, peeled and halved

4 carrots, pared and halved

4 potatoes, pared and halved

4 parsnips pared and halved

1 head cabbage, cut in eights



In large kettle, place beef with seasonings cover with water (about 2

quarts). Bring to boiling. Cover; reduce heat, simmer 2 1/4 hours

until almost tender.

Add vegetables. Return to boiling; simmer 25 to 30 minutes or until

vegetables are tender. To serve, drain well.

Oven Barbecue Brisket

INGREDIENTS:

4 to 5 pound beef brisket, trimmed

1/2 cup packed brown sugar

2 tablespoons Worcestershire Sauce

1 tablespoon minced garlic

1 tablespoon chili powder

1 tablespoon ground black pepper

1 tablespoon yellow mustard

1 teaspoon salt

1 teaspoon cumin

1/4 teaspoon nutmeg

PREPARATION:

Combine everything but the brisket in a bowl. Mix well. Rub over the

surface of the brisket and wrap tightly in aluminum foil. Refrigerate

overnight. Preheat oven to 300 degrees F. Place brisket in a roasting

pan on a roasting rack and poke a couple of holes in the foil.

Cook for 4 hours. Remove from foil and let sit for about 10 minutes

before carving and serving.

Texas Beef Brisket

Dry Rub:
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Mix first 5 dry rub ingredients in small bowl to blend. Transfer
1 tablespoon dry rub to another small bowl and reserve for mop.
Spread remaining dry rub all over brisket. Cover with plastic;
chill overnight.

Mix first 6 mop ingredients plus reserved dry rub in heavy medium
saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl;
cover and chill for use in sauce. Cover and chill remaining mop.
Preheat oven to 375F. Place brisket, fat side up, in a Dutch oven
or other heavy baking pan large enough to hold the brisket. Roast]
brisket in pan for 3 to 4 hours, basting with mop every 20 minutes,
until tender. Transfer brisket to platter; let stand 15 minutes.
Combine barbecue sauce and chili powder in heavy small saucepan.
Add any accumulated juices from brisket and bring to boil, thinning
sauce with some of reserved 1/2 cup mop, if desired. Thinly slice
brisket across grain. Serve, passing sauce separately.

Baked Brisket Au Jus



Ingredients



1 (5-pound) beef brisket

2 teaspoons salt

1/4 teaspoon pepper

1 large onion, sliced

4 celery ribs

1/2 cup tomato paste

1/2 cup tomato sauce

1 tablespoon Worcestershire sauce

1 cup brewed coffee

Preparation

Place brisket, fat side up, in a roasting pan. Sprinkle with salt and

pepper. Top with onion and celery.



Stir together tomato paste, tomato sauce, and Worcestershire sauce;

pour over beef.



Bake brisket at 325° for 1 hour. Cover and bake 2 more hours, basting

with pan juices occasionally. Add coffee; cover and bake 2 more hours,

checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.



Remove brisket from pan; let stand 20 minutes. Cut brisket across

grain into thin slices using a sharp knife.



Strain pan drippings, and serve with sliced brisket.

Yield



Makes 6 to 8 servings

Southern Living, NOVEMBER 2000

Beef Brisket With Fall Vegetables



Ingredients



1 (5- to 6-pound) beef brisket, trimmed

2 teaspoons salt

1 teaspoon pepper

6 carrots

1 tablespoon vegetable oil

4 parsnips, peeled and sliced

4 celery ribs, sliced

2 large onions, sliced

1 fennel bulb, cut into fourths

1 (2-ounce) package onion soup mix

1 1/2 cups water

1 1/2 cups red wine

1 1/2 cups low-sodium beef broth

1/2 cup ketchup

2 tablespoons Beau Monde seasoning

1 garlic bulb, pressed

12 fresh thyme sprigs

3/4 cup chopped fresh parsley

Garnish: fresh fennel fronds

Preparation

Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.



Cook beef in hot vegetable oil in a roasting pan over medium-high heat

3 to 4 minutes on each side or until browned. Add carrots, parsnips,

celery, onions, and fennel.



Stir together soup mix, 1 1/2 cups water, and next 5 ingredients; pour

over beef and vegetables in pan. Sprinkle with thyme and chopped

parsley. Bring to a boil; remove from heat, and cover with aluminum foil.



Bake at 350° for 3 1/2 hours or until tender, basting with juices

every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into

slices; place beef and vegetables on a large serving platter.



Pour gravy through a wire-mesh strainer into a bowl, discarding

solids. Drizzle a small amount of gravy over beef on platter; serve

brisket with remaining gravy. Garnish, if desired.

Yield



Makes 8 to 10 servings

Sherron Goldstein , Southern Living, OCTOBER 2002 Fresh Fields--A

Celebration of Good Food