Friday, November 11, 2011

Good Ol' Texas Brisket

"Hey there Cowboy!" My mother-in-law always greets my kids in a thick Texas accent. She lives in Northeast Texas, the setting of my novel. I have been in deep edits so I thought I would share a guaranteed delicious recipe from that part of the world...and my mother-in-law's own recipe collection!
This is a great recipe to give someone when they have a baby or need a meal. I always take some rolls so they can make sandwiches if they'd like. Enjoy!

Carol's Beef Brisket

1 (3 to 4 lb) brisket
1 tsp. meat tenderizer
1/4 tsp. seasoned salt
1/4 tsp. celery salt
1/4 tsp. garlic salt
3 Tbsp. Liquid Smoke
1/4 c. Worcestershire sauce

Combine meat tenderizer and all flavored salts. Sprinkle both sides of brisket with seasoning mixture. Place in a covered container or plastic freezer or baking bag. Refrigerate overnight (I skip these two steps...I am never that together. But it still comes out great). Place brisket in a baking pan and pour the marinade over top. Cover tightly with aluminum foil. Bake slowly at 225 degrees for 8 hours or until tender. Slice against grain with a sharp knife.

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