Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -----WALDINE VAN GEFFEN VGHC42A----- |
5 pounds | Brisket |
\N \N | Salt to taste |
1 cup | Ketchup |
2 tablespoons | Vinegar |
2 tablespoons | Brown sugar |
6 dashes | Lea & Perrin |
4 dashes | Soy Sauce |
2 dashes | Tabasco; optional |
SAUCE
In large sheet heavy duty foil, wrap brisket loosely. BAKE 1 hour at 350~.
Reduce heat to 300~. BAKE 1 hour. Heat sauce. Pour off excess grease and brush meat with ½ warm sauce. BAKE 1 hour. Drain grease. BAKE 1 hour.
Drain and cover with remaining sauce. BAKE 1 hour. Total cooking time - 5 hours. MM Waldine Van Geffen vghc42a@....
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@...> on Dec 19, 1997