BEEF ROAST BRISKET
Beer Brisket of Beef HOT Texas Style
Use a quality brand cooking bag such as; Reynold Oven Bags as cheaper plastic brands melt.
Ingredients
4-5 lbs Beef Brisket
For a 2 lb. Brisket, reduce the ingredients
by ½ except for the chicken broth.
2 teaspoons celery salt
2 teaspoons black pepper
1/4 teaspoon "McCormick" Chipotle Chile Pepper
4 teaspoons dried parsley flakes
1 package onion soup mix
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 can beer
1 can (14.5 oz.) chicken broth
1 cup water
Method
Mix all ingredients in a pan and heat to boil while stirring until blended. Remove and let broth cool. The broth will be on the salty side and a little bitter.
Marinate brisket in a plastic cooking bag adding the broth. Place in a baking pan and tie bag then refrigerator overnight.
Next day, preheat oven to 275-F. Poke 6 holes in top of bag. Bake for about 2-3 hours or until done (about 1-1/2 hours for smaller brisket). Remove all fat and strain juice. Slice across the grain into thin slices and mix some strained juice (to taste) with your favorite canned or packaged brown gravy per package instruction, using frozen potatoes, bake them and stack some hot oven baked french fries on each plate, add some meat slices then pour gravy over the meat. Add whatever vegetables you like to the plate.
Serves 6
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