|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try brisket lawrys for more results.
Results 1 - 10 of 11 for beef brisket lawrys
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Day before: In ... (season heavily) over beef. Brown, uncovered, ... into 1/4" slices, heat and serve in its own juices. Serves 20 and is great for buffets.
Slice onions, put ... salt. Place the brisket, fat side ... to 3 1/2 hours depending on size of brisket. Baste occasionally, adding more Pepsi if needed.
Rub brisket well with Lawry's ... meat (as you would corned beef). Lay slices neatly in oblong baking dish and pour sauce over. Reheat for about 45 minutes.
Slice in onions, ... salt. Place the brisket, fat side ... 3 1/2 hours, depending on the size of brisket. Baste occasionally adding more Pepsi if needed.
Trim all fat from brisket. Cover good ... Then wrap in foil and cook for 2 1/2 hours. Cook at 200 degrees. Put BBQ sauce on when served. Tender every time!
Mix together Worcestershire ... and pepper. Marinate brisket in it overnight. ... butcher and have it sliced paper thin or slice as thin as possible by hand.
Sprinkle vinegar over brisket. Sprinkle generously ... refrigerate overnight. Slice cold. When ready to serve, heat at 200 degrees for 1 hour. Gravy will be thin.
Mix together above, ... desired. Rub over brisket. Prepare day ... onions sliced thin; cover pan and reduce heat to 300 degrees. Bake 4 additional hours.
Sprinkle brisket with Lawry's seasoning ... refrigerate. Bake 3 hours, covered at 325 degrees. Let cool. Slice thin. Repeat at 200 degrees until hot. Serve.
Put sliced onions ... salt. Place the brisket, fat side ... 1/2 to 3 hours, depending on size of brisket. Baste occasionally, adding more Pepsi, if needed.
Result Page: 1
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