I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, July 23, 2007

Better The Next Day Brisket

I’ve eaten a lot of brisket in my life but I have to tell you that this recipe has a flavor unlike any other I have ever tried. That second day of cooking really allows the flavors to deepen and the meat to tenderize even further. A nice change from the smoker BBQ Briskets we all know and love.

2 1/2 lb. boneless beef brisket, fat side up in heavy casserole

1/2 cup ketchup
1/2 cup water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vinegar
1 1/2 tsp. horseradish
1 tsp. mustard
1 1/2 tbsp. minced onion or onion powder

Combine above ingredients for sauce and pour over beef. Cover with heavy aluminum foil and bake at 300 degrees for 3 1/2 hours. Refrigerate beef and sauce separately. Next day slice beef and arrange in a 2 quart baking dish. Remove hardened fat from sauce and pour sauce over beef. Cover with heavy foil and reheat at 350 degrees for 30-45 minutes.

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