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Ingredientes
- 1 1/2 teaspoon brown sugar
- 1/2 c. catsup
- 1/4 c. water
- 1 teaspoon celery salt
- 3 tbsp. butter
- 1/2 teaspoon dry mustard
- 2 tbsp. Worcestershire sauce
- Dash pepper
- 1 tbsp. Liquid Smoke
- 1/2 teaspoon salt
Direcciones
- 1ST DAY: Remove fat from brisket. Place meat in pan you will use to bake it. Sprinkle with meat tenderizer (generously), garlic salt, celery salt, seasoned salt, 3 Tbsp. liquid smoke and 1/2 c. Lea & Perrins Worcestershire sauce. Cover with foil and chill overnight.
- 2ND DAY: Bake, covered at 300 degrees till tender, 5 hrs or possibly so, depends on the size and tenacity of the brisket. Cold, then chill overnight.
- 3RD DAY: Remove meat from pan and slice across the grain. You will get neater slices by slicing it when it is cool. You may throw away the pan juices, or possibly not, as you wish. If you retain the pan juices, remove any fat. Replace the sliced meat in the pan, cover with the following sauce, replace the foil covering and heat at 325 degrees for 1 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 285g | |
| Calories 484 | |
| Calories from Fat 309 | 64% |
| Total Fat 35.13g | 44% |
| Saturated Fat 21.97g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 3181mg | 133% |
| Potassium 968mg | 28% |
| Total Carbs 44.87g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 37.21g | 25% |
| Protein 3.13g | 5% |
