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Brisket, Texas Barbeque II (M, TNT)
Source: Nathan cookbook
Serves: 10

5 lbs. brisket
1 tsp. salt and pepper
1 large chopped onion
2 stalks celery
1 cup chili sauce
1 cup water
1/4 cup chopped parsley
1 10-oz. bottle of beer

Remove most of the fat from the brisket, wash and dry. Sprinkle with salt and pepper. Place the meat, fat side up, in a heavy casserole and cover with the onion, celery, chili sauce, water and parsley.

Bake uncovered in a preheated 325°F oven for 1 hour. Pour the beer over the brisket and bake, covered, for 3 more hours. Cool, skim off the fat, slice and reheat in the sauce.

Poster's Notes:
This is our favorite brisket.

Posted by Sandy Ztogar

Nutritional Info Per Serving: N/A