luckytrim
Chef Extraordinaire
MARINATED BARBECUE BEEF BRISKET
Yield: 6 servings
1 cup ketchup
1 cup water
2 tablespoons each: minced onion, cider vinegar
1 tablespoon mustard (ground)
2 tablespoons prepared horseradish
Coarsely cracked black pepper
1 beef brisket, about 3 1/2 pounds
2 large onions, sliced
5 carrots, peeled, cut in 1-inch chunks
5 medium red potatoes, unpeeled
Salt
2 small bags radishes, ends trimmed
Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper.
Place brisket in a shallow glass baking dish. Pour marinade over; cover and refrigerate overnight.
Heat oven to 350 degrees.
Scatter onions on top of meat.Pour Marinade over onions.
Cover and
bake 2 1/2 hours.
Add carrots, radishes and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour.
Add salt and pepper to taste. Cut meat into thin slices. Use the pan juices as sauce.
Yield: 6 servings
1 cup ketchup
1 cup water
2 tablespoons each: minced onion, cider vinegar
1 tablespoon mustard (ground)
2 tablespoons prepared horseradish
Coarsely cracked black pepper
1 beef brisket, about 3 1/2 pounds
2 large onions, sliced
5 carrots, peeled, cut in 1-inch chunks
5 medium red potatoes, unpeeled
Salt
2 small bags radishes, ends trimmed
Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper.
Place brisket in a shallow glass baking dish. Pour marinade over; cover and refrigerate overnight.
Heat oven to 350 degrees.
Scatter onions on top of meat.Pour Marinade over onions.
Cover and
bake 2 1/2 hours.
Add carrots, radishes and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour.
Add salt and pepper to taste. Cut meat into thin slices. Use the pan juices as sauce.
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