|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
1 - 10 of 10 for bar-b-que beef brisket
The night before serving, sprinkle brisket with onion salt ... liquid and pour Bar- B-Que sauce on both ... continue cooking. Slice and serve with rolls, etc.
Buy fresh beef brisket. Trim off ... Pit barbecue sauce and reheat. Do not pour off juice from meat. This is a very tender and an inexpensive cut of meat!
Place brisket on sheet of ... hours. Then remove and add the barbecue sauce. Reclose and bake 1 to 2 hours more. Remove brisket and use reserve as gravy.
Sprinkle both sides ... 6-8 hours. Remove brisket from liquid and ... brown sugar. Pour over sliced brisket. Note: I use small dinner rolls as sandwiches.
Wash roast and ... roast: liquid smoke, bar-b-que sauce and a ... Stir well. Serve on buns with slaw, chips and pickles may be added to complete the meal.
Season the beef with salt, celery ... with foil and bake about 5 hours in a slow oven. Pour 1/2 bottle barbeque sauce over the meat and bake 1 hour more.
Mix all ingredients, pour over brisket. Wrap in foil. Marinate 12 hours. Bake at 300 degrees for 5 to 6 hours.
Day 1: Place brisket on large sheet ... drippings. Thinly slice beef brisket. Cover with bar-b-que sauce. Reheat at ... Make 2 and freeze one. Delicious!
Sprinkle brisket generously on both ... another hour. Let cool about 1 hour. Brisket must be sliced across the grain of the meat. Slice as thin as possible.
Total cooking time ... liquid smoke over brisket in roasting pan ... Meat will slice nicely after cooling. I usually double this recipe for a large crowd.
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