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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tsp salt, or to taste
1 tbsp pepper
3 tbsp brown sugar
1 cup chili sauce
11/2 cups white vinegar
1 (5 lb) Brisket of beef, shoulder roast of beef, shuck roast, or end of steak
1 cup chopped celery leaves
2 onions, sliced
4 carrots, sliced
2 cups water
Mix the salt, pepper, brown sugar, chili sauce, and vinegar together. Pour over the meat and let stand overnight in the refrigerator.
Preheat the oven to 325. Place the meat in an ovenproof casserole and pour the marinade over the meat. Cover with the celery leaves, onions, carrots, and the water. Cover and bake for about 2 hours, basting often with the marinade. Remove the cover and bake for 1 more hour. (Allow approximately 30 minutes per pound for roasting.) When done, strain the marinade and reserve.
This dish is best prepared in advance so that the fat can be easily skimmed from the surface when it has cooled. When ready to serve, slice and reheat in the strained marinade. Serves 8
NOTE: You can also put all the ingredients in a covered casserole and bake at 200 overnight, for about 9 hours. This slow cooking breaks down the membranes of the meat, making a more tender roast.
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GLAZED BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tsp salt, or to taste
1 tbsp pepper
3 tbsp brown sugar
1 cup chili sauce
11/2 cups white vinegar
1 (5 lb) Brisket of beef, shoulder roast of beef, shuck roast, or end of steak
1 cup chopped celery leaves
2 onions, sliced
4 carrots, sliced
2 cups water
Mix the salt, pepper, brown sugar, chili sauce, and vinegar together. Pour over the meat and let stand overnight in the refrigerator.
Preheat the oven to 325. Place the meat in an ovenproof casserole and pour the marinade over the meat. Cover with the celery leaves, onions, carrots, and the water. Cover and bake for about 2 hours, basting often with the marinade. Remove the cover and bake for 1 more hour. (Allow approximately 30 minutes per pound for roasting.) When done, strain the marinade and reserve.
This dish is best prepared in advance so that the fat can be easily skimmed from the surface when it has cooled. When ready to serve, slice and reheat in the strained marinade. Serves 8
NOTE: You can also put all the ingredients in a covered casserole and bake at 200 overnight, for about 9 hours. This slow cooking breaks down the membranes of the meat, making a more tender roast.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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