This brisket recipe takes 2 days to make, but it isn’t hard to cook and everyone loves it

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Name: Brisket
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Brisket trim off some of the fat; 3/4 cup Brown Sugar; 1/4 cup Vinegar; 1/4 cup Lee and Perrin Worcheser sauce; 2 tsp Seasoned salt; 1 cup Ketchup; 1 small onion chopped fine

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INGREDIENTS

1 Brisket ; trim off some of the fat
3/4 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Lee and Perrin Worcheser sauce
2 tsp Seasoned salt
1 cup Ketchup
1 small onion ; chopped fine

Servings

INSTRUCTIONS

1st Day

• Brisket – trim some of the fat

• Put meat on 2 large (crisscrossed) heavy duty aluminum foil

• Pour ½ cup of water over meat and seal foil

• Put in 350 degree oven for 3 hours

• Remove, cook and DO NOT OPEN FOIL.

• Refrigerate overnight

Next day:

• Unwrap and skim fat off top of juice (you should have a hardened layer of fat over the juice that you can easily remove)

• Keep all the juice/stock from the pan and set aside.

• Trim fat and slice brisket

Boil ingredients above (including stock removed from brisket) for 30 minutes.

Pour over meat in pan and cover tightly with foil. Bake for 1 hour.

NOTES

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Brisket
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Nutrition

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Serving Size: 1 Serving (752g)
Recipe Makes: 1 Servings

Calories: 1543
Calories from Fat: 8 (1%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 7424.3mg		256 %
Potassium 1561.1mg		41 %
Total Carbohydrate 394.9g		116 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 392.3g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1543

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