RECIPE TITLE "Saucey Brisket"
source: Southern Living magazine April 2000
Yield: 8 servings. Prep: 10 min., Bake: 3 hrs. easy
Jami Gaudet's tip: "For a healthier version, I prepare this a day or two ahead Just hefore reheating, I skim off the fat and place it in a low oven (250 deg to 300 deg) until heated through."
- 1 (4- to 5-pound) beef brisket
- 2 tablespoons vegetable oil
- 1 (8-ounce) package sliced fresh mushrooms
- 1/2 cup firmly packed brown sugar
- 1/2 cup barbecue sauce
- 1/2h cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup duck sauce
- 1 (1-ounce) envelope dry onion soup mix
- 1 cup water
- 4 bay leaves
- 4 large baking potatoes, each cut into 8 wedges (optional)
BROWN brisket on both sides in hot oil in a Dutch oven over medium-high heat; place in a large roasting pan. Stir together mushrooms and next 6 ingredients; spread over brisket.
BAKE, covered, at 350 deg for 1 hour. Add 1 cup water and bay leaves, and bake, covered, 1 hour and 30 minutes. Add potato, if desired, and bake, uncovered, 30 minutes or until potato is tender. Discard bay leaves. Cut brisket diagonally across the grain into thin slices. Serve with sauce and potato.
Copyright Southern Progress Corporation Apr 2000
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