NO RISK-IT BEEF BRISKET (MARLENE'S Goof-proof Recipe

食材

5-6 POUND FIRST CUT BRISKET

1/2 C CIDER VINEGAR

1 PKG ONION SOUP MIX

1 C BROWN SUGAR

3/4 C CATSUP

步驟

Mix the vinegar, soup mix, brown sugar and catsup together.

Place brisket on two large sheets of heavy duty foil. Pour the mixture over the brisket and seal the foil around it. one piece at a time.

Place the brisket on a pan (it's heavy, so it's easier to handle on a pan).

Bake at 350° for 2-1/2 to 3 hours.

Cool and slice. Place slices in a glass baking dish and pour sauce over; cover well with plastic wrap and refrigerate at least overnight (or 1-2 days.

Reheat in oven at 350° for about 3/4 hour.

This also freezes very well: Put in a large freezer bag when sufficiently cooled. Thaw in refrigerator, then put in glass baking dish, cover and reheat as above.

This can also be reheated in a crock pot (as Jeff discovered--we ton't call him Thef Jeff for nothing!): Cook on low for several hours, stirring occasionally.