Kansas city barbecued brisket

Yield: 1 Servings

Measure Ingredient
5 pounds Brisket of beef; up to 6
¼ cup Liquid smoke
3 mediums Chopped onion
1 Garlic clove; peeled and halved
Salt and freshly ground pepper to taste
3 tablespoons Brown sugar
1 16 ounces bo ketchup
½ cup Water
2 tablespoons Worcestershire sauce
1 tablespoon Dry mustard or 1 1/2 tablespoons dijon mustard
2 teaspoons Celery seasoning; (optional)
6 tablespoons Pareve margarine

Wash and dry the brisket and sprinkle with 2 tablespoons of the liquid smoke. Wrap in heavy duty aluminum foil and marinate overnight.

The next day open the foil, sprinkle on the chopped onions, garlic, and pepper. Rewrap everything in the foil and bake in a preheated 325 degree oven for 5 hours.

Meanwhile combine the remaining 2 tablespoons liquid smoke, the brown sugar, ketchup, water, Worcestershire sauce, mustard, celery seasoning, margarine, and salt and pepper. Simmer, uncovered, for about 30 minutes.

Remove the foil, slice the brisket thinly, and pour the sauce over all.

Raise the oven to 350 degrees and reheat, covered, for 30 minutes.

Yield: 10 servings

NOTES : Recipe courtesy of Joan Nathan, "The Jewish Holiday Baker" and "Jewish Cooking in America"

Recipe by: Cooking Live Show #CL9033 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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