from Above & Beyond Parsley... Food for the Senses
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
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
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 - 10
Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights