|The Practical Camp Cook|
|by Fred Bouwman|
This is a book for camp. You won't find recipes for pheasant tarragon or oyster-stuffed goose here; this book is meant to be carried and used.
Results 1 - 10 of 32 for all day brisket
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1ST DAY: Remove fat from brisket. Place meat ... Use 1 1/2 teaspoons celery salt. One recipe makes about 1 cup. More may be needed to serve on the side.
Brown brisket on all sides in small ... done, pour beer over top. Continue to bake, covered, until done. Refrigerate meat in its cooking liquid overnight.
Day 1: Baste the uncooked brisket well with 2 ... sauce. Wrap and bake at 325 degrees for about an hour. Sauce: cook all ingredients until well blended.
Brown brisket. Place in ... Refrigerate overnight. Remove grease from top. Slice meat thinly across grain. Heat meat in cooking liquid until hot. Serves 8 to 10.
Sprinkle brisket with celery salt, ... over brisket. Cook 1 additional hour, uncovered. Let sit for 20 minutes before slicing. Serve with remaining sauce.
Preheat oven to ... both sides of brisket. Combine rest ... ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Serve at room temperature.
1st day: Place brisket in heavy duty ... open, pour off all juice, cut off ... (thawed) brisket at 300 degrees for 30-45 minutes. Serve B-B-Q sauce on the side.
Brown brisket and place in ... minutes per pound. About 45 minutes before meat is done, add beer and bake until done. Slice and serve sauce. Serves 8 - 10.
Day 1: Pour salts on all sides of beef. ... store both in refrigerator. Day 3: Slice meat thinly. Heat 1 hour before serving. Heat sauce and serve as gravy.
Brown beef on all sides in oil; ... Refrigerate in liquid overnight. Remove all grease from liquid. Slice meat across grain and heat in sauce. Serve with sauce.
Result Page: 1
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