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Recipe by: tahrim
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See below ingredients and instructions of the recipe
6 lb Beef brisket
1 ts Salt
1/2 ts Pepper
1 ts Minced garlic
4 Medium onions, thinly sliced
2 c Water, divided
16 oz Tomato sauce
1/2 c Chopped onion
1/4 c Worcestershire sauce
1/4 c Butter, melted
2 tb Lemon juice
2 tb White vinegar
2 ts Chili powder
1 ts Minced garlic
1/8 ts Hot sauce
3 tb Cornstarch
Trim excess fat from brisket and place fat side up in a roasting pan.
Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake,
uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce,
and next 8 ingredients; pour over brisket. Cover with aluminum foil and
bake 2 hours or until tender, spooning sauce over brisket occasionally.
Transfer brisket to serving platter andpan juices to a saucepan.
Combine cornstarch and remaining 1/2 cup water. Gradually add to pan
juices, stirring constantly.
Bring to a boil; boil 1 minute, stirring constantly.
Serve with brisket. From "The Progressive Farmer" January 1992. Submitted
by Rose Kuehule, Brenham, TX.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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