Jewish Recipes
Lawrence's Oven-Baked Barbecue Brisket Recipe
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Lawrence's Oven-Baked Barbecue Brisket- meat

1 beef brisket, 7 - 9 lb.
1 tsp. minced garlic

Dry:
1 tsp. celery seed
3 Tbl ground black pepper
1 tsp. ground ginger
4 bay leaves, crumbled

Wet:
1 12-oz can tomato paste
1 C dark soy sauce
1/2 C Worcestershire sauce

2 med onions, thinly sliced
1-3 Tbl beer or wine (optional)

Heat oven to 350. Tear off two large pieces of (heavy duty) aluminum foil, enough to completely enclose and seal the brisket. Place meat on the double sheets of foil and rub on all sides w/ garlic.

Combine dry ingredients and sprinkle on all sides. Score fat side of brisket.

Mix wet ingredients and smear all over meat.

Put onions on top. Wrap and carefully seal meat in foil (you want a pressure cooker effect).

Place package fat side up on a rack in a roasting pan and cook for 4 hours.

Open foil and expose onions covering top; cook for 1 hour more. Remove meat to heated plate and keep warm.

Degrease sauce and put in pan to reduce liquid on medium heat. Add beer or wine if desired.

Slice meat thinly diagonally on the grain and top w/sauce.

Serves 8-10

 

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