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4-5 lb. beef, boneless brisket, meat tenderizer
1 c. ketchup
1/4 c. brown sugar
2 tbsp. mustard, prepared
2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/4 tsp. cinnamon
2 tbsp. flour

Combine ketchup, brown sugar, prepared mustard, Worcestershire sauce, hot pepper sauce and cinnamon. Combine 1/4 cup ketchup mixture with flour. Cover and refrigerate remaining sauce. Put tenderizer on meat brisket; then place brisket in a large cooking bag and brush ketchup-flour mixture over both sides. Press air from bag and tie securely.

Place bag containing meat in center of heavy duty foil. (Twice the circumference 8" longer than brisket.) Bring 2 opposite sides of foil together over top of meat. Fold edges over 3 to 4 times pressing crease in tightly each time. Flatten foil at 1 end, crease to form triangle and fold edges over several times toward package, pressing tightly to seal. Repeat procedure on other end.

Place in shallow pan and cook in 275 degree oven for 5 hours. Carefully open foil packet and cooking bag; pour off drippings into saucepan. Add reserved sauce to drippings and cook slowly, until thoroughly heated. Brush brisket with sauce and place on grill. Cook 10 to 15 minutes turning and brushing with sauce occasionally. Carve in thin slices diagonally across the grain. (Electric knife works great.) Serve sauce with sliced brisket. Makes 12 to 15 servings.

I don't always put on grill.

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