ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

 

Smokey Brisket
(From Above & Beyond Parsley: Food for the Senses)

Ingredients

1 (5-6 pound) beef brisket

1 teaspoon celery salt

1 tablespoon onion salt

2 cloves garlic, minced

3 ounces liquid smoke

Salt and freshly ground pepper, to taste

2 teaspoons Worcestershire sauce

For Sauce:

1/2 medium onion, finely chopped

1 cup tomato puree

3/4 cup water

3 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

Dash of ground cloves

Directions

Sprinkle brisket generously with celery salt, onion salt and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275 degrees.

For sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.

Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.

Serves 8 to 10

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