Yield: 10 Servings
|4 pounds||Boneless beef brisket; well-trimmed; 4 to 5 lb|
|½ cup||Finely chopped onion|
|1 tablespoon||Worcestershire sauce|
|1½ teaspoon||Liquid smoke|
|1||Bay leaf; crumbled|
Rub meat with salt. Place in ungreased baking dish (13x9x2). Stir together remaining ingredients and pour over meat. Cover tightly with foil and bake in slow oven (325 degrees) for 3 hours or until tender. Open foil during the last 45 minutes to allow it to brown a bit.
Mary Ann's note: I think the liquid smoke adds that Texan authenticity that distinguishes this from the ordinary - and the long slow cooking.
Date: Wed, 26 Jun 1996 19:54:43 -0400 (EDT) From: Mary Ann Young <maryann4@...> MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .