---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Cat’s Beef Brisket Barbecue
  Categories: Beef, Main dish, My own, Cookbook, Favorites
       Yield: 1 servings
 
       1    Whole brisket (about 9lbs)
       1    Envelope Lipton Beefy Onion
            -soup mix (dry)
       1    Envelope Lipton Onion Mush-
            -room soup mix (dry)
       1    6-oz. can tomato paste
       3 ts Worchestershire sauce
     3/4 c  Brown sugar, firmly packed
 
   Wash the brisket and pat dry. Place it (fat side down)
   on 2 pieces of heavy duty aluminum foil that are large
   enough to seal the brisket in. Mix all the sauce
   ingredients together to make a thick paste. If
   necessary add another tsp. or so of Worchestershire
   sauce. Sauce should be quite thick, but still
   spreadable. Smear the sauce all over the top and sides
   of the brisket. Seal tightly and place in a roasting
   pan. Bake in oven for 5 hours at 325. Remove from
   oven and refrigerate to solidify fat. When fat is
   solid, remove and discard. Then reseal the meat in
   foil and reheat until meat is quite warm, about an
   hour. This makes it easier to break up the meat. Break
   up the meat into small pieces and stir into the pan
   juices. Seal tightly and place into oven to bring to a
   hot temperature. Serve on good buns.
   If you wish, you can just slice the meat after cooking
   and after degreasing the juices, pour a bit of the
   sauce over the meat.
 
 -----

Plain Text Version of This Recipe for Printing or Saving