Shelly's Recipe

MINNEAPOLIS BRISKET

Category: Brisket/Cornbeef

Juice of 1 lemon
1/2 tsp salt
1/4 tsp pepper
2 bay leaves
5-6 lb brisket
1 (14 oz) jar ketchup
1 large onion, diced
5 tbsp packed brown sugar
1 can Rotel diced tomatoes with chilies
1 tsp salt
1 cup mustard
1 tbsp Worcestershire sauce

Combine first 4 ingredients and pour over meat, placed in a roaster. Bake, covered, at 325 for 2 hours. Remove meat and trim off excess fat. Return to roaster and combine remaining ingredients and pour over brisket.

Increase heat to 350 and continue to bake for 1 1/2 to 2 hours or until tender. Remove brisket from pan and allow to rest, covered, for about 20 minutes. Slice across the grain and return to pan. Reheat for about 15 minutes in the pan juices before serving.