Recipes

My contribution to Super Bowl Sunday. Recipe from the Better Homes & Gardens Cookbook.

1 3-3 1/2 pound fresh beef brisket
3/4 c. water
1/2 c. chopped onion (1 medium)
3 T Worcestershire sauce
2 T cider vinegar or white wine vinegar
1 T chili powder
1 tsp instant beef bouillon granules
1/8 tsp ground red pepper
2 cloves garlic, minced
1/2 c. catsup
2 T brown sugar
1 T all-purpose flour

1. Trim fat from meat. Place meat in 13x9x2 inch baking pan. Stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, red pepper, and garlic. Pour over meat. Cover with foil and bake in a 325F oven about 3 hours or till tender, turning once. Remove meat, reserving juices. Thinly slice meat. Place on a serving platter. Keep warm.

2. For sauce, measure juices; skim fat. If necessary, add enough water to equal 3/4 cup. In a saucepan stir together catsup, brown sugar, and flour. Stir in reserved juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve with meat. Makes 10 to 12 servings.



Terah's Notes
1. Maybe they're serving 3 year olds because I don't see how this would serve 10 to 12. I think this makes closer to 6 servings!

2. For the sauce, I've found that cooking the mixture isn't really necessary. The juices are boiling when you take it out of the oven, so the mixture thickens right away. I just mix it up, then pop in the microwave for a minute before serving so it's nice and hot.

3. One teaspoon of instant bouillon granules is the same as one bouillon cube.