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Madge's Damn Good Brisket

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1 Madge's Damn Good Brisket on Tue Mar 20, 2018 3:47 pm


Madge’s Damn Good Brisket
Recipe from Madge Schiff, Opelousas, Louisiana, 9.30.94

1 large vacuum-packed beef brisket, about 10 lbs. (select a brisket with as little fat as possible but don’t have the butcher trim it)
Tony Chachere's Seasoning
1 32-oz. bottle of ketchup
1 cup brown sugar
Worcestershire sauce, to taste
2 Tablespoons yellow mustard
1 teaspoon Liquid Smoke
1 package Lipton Dried Onion Soup Mix

1. Preheat the oven to 350⁰F. Mix all Sauce ingredients in bowl.
2. Season the brisket all over with Tony’s seasoning. Brown in a large roasting pan that you have a cover for (or you can use aluminum foil), first browning the side with no fat. Then flip the brisket over and brown the fatty side. Remove brisket from heat.
3. Mix all sauce ingredients together and pour over the entire brisket in the roasting pan. Cover the pan with its top or tightly with aluminum foil. Bake for about 15 to 20 minutes, then turn the oven temperature down to 300F. A ten-pound brisket should bake for at least 2-1/2 hours. Cool brisket on baking sheet. Slice the meat after it’s cooked with a very sharp knife at an angle across the grain starting at the little end.

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