Yield: 8 Servings
|2 tablespoons||Minced onion|
|2 tablespoons||Cider vinegar|
|1 tablespoon||Prepared horseradish|
|Coarse cracked black pepper|
|3½ pounds||Beef brisket|
|2 larges||Onions, sliced|
|5||Carrots, peeled, cut in 1-inch chunks|
|5 mediums||Red potatoes, unpeeled, quartered|
1. Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper. Place brisket in a shallow glass baking dish. Pour marinade over; cover and refrigerate overnight.
2. Heat oven to 350 degrees. Scatter onions on top of meat. Cover and bake 2½ hours. Add carrots and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour. Add salt and pepper to taste. Cut meat into thin slices. Use the pan juices as sauce.
Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking