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Indoor Barbecued Brisket Recipe
Submitted By B. Smith - Alabama
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clover garlic halved
12 peppercorns
In large kettle, place brisket, cover with water. Add onion, garlic, cloves, peppercorns and bay leaf. Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender, not falling apart. Remove kettle from heat. Let meat cool in liquid. Remove meat from liquid. Trim off excess fat. Wrap in foil, refrigerate. This can be done the day before you want to serve it. Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with bottled barbecue sauce (I use KC Masterpiece). Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat. This serves 12-16 people. You can use a much smaller brisket - recipe is easily halved. Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup
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