Text 6338, 57 rader
Skriven 2013-11-01 07:10:18 av Dave Drum (1:261/38)
Ärende: Chile 4455
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Flo's B-B-Q Brisket
 Categories: Beef, Chilies
      Yield: 8 Servings

      2 c  Ketchup
      2 c  Water
    1/2 c  Brown sugar
      1 sm Onion; chopped
      1 cl Garlic; chopped
      2 ts Worcestershire sauce
      1 tb Red wine vinegar
           Tabasco sauce
      1 ts Salt
    1/2 ts Pepper
      4 lb Beef brisket

  From Chronicle reader Alice Stern, who says she can't
  remember who Flo was (she's not The Chronicle's baking
  columnist Flo Braker), but she does adore this brisket. This
  is best if made ahead, sliced and then returned to the sauce
  to be reheated. Briskets vary in thickness and the amount of
  fat, so the cooking times are approximate. Just make sure
  the meat is easy-to-slice tender, and cook the slices in the
  sauce until they are fork-tender.

  Preheat the oven to 350øF/175øC. Combine the ketchup, water,
  brown sugar, onion, garlic, Worcestershire, vinegar,
  Tabasco, salt and pepper in a bowl; stir to blend. Pour half
  of this sauce into a shallow Dutch oven. Place the brisket
  in the pan, cover, and bake for 2 to 3 hours.

  Pour the remainder of the sauce over the brisket, return to
  the oven and bake, uncovered, for 1 hour, or until meat
  slices easily.

  Remove the pot from the oven and transfer the brisket to a
  cutting board. Spoon the sauce into a large skillet. Slice
  the meat against the grain and put the slices in the
  skillet. Simmer until the sauce has thickened and the meat
  is fork-tender, about 1 hour.

  Serves 8

  URL: http://sfgate.com

  MM Format by Dave Drum - 17 March 2011

  Uncle Dirty Dave's Archives

MMMMM

... I look at what the phone company does and do the opposite - Craig Newmark

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)