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Fresh Brisket Of Beef

Mormon.Cook's picture
  Beef brisket 5 Pound, lean cut
  Worcestershire sauce 4 Teaspoon
  Seasoned salt   (as required)
  Garlic salt   (as required)
  Celery salt   (as required)
  Meat tenderizer   (as required)
  Liquid smoke   (as required)

Season both sides of meat with seasoned salt, garlic salt, celery salt, and meat tenderizer. Put meat in glass baking dish, skin side down. Pour on about 1/4 bottle of liquid smoke and 4 teaspoons Worcestershire sauce. Cover with foil and refrigerate at least 24 hours (48 hours is better). Turn the meat once or twice. When ready to cook, place in slow oven, covered, and bake about 8 hours. (A 2-to 3-pound roast will bake in about 5 hours.) Let stand about 20 minutes before carving; carve on the diagonal so as to obtain the widest slice possible. Make gravy from pan drippings, adding a bouillon cube or soup base and water, as desired. Thicken slightly with roux if needed.

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Fresh Brisket Of Beef Recipe