From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 (5-6 pound) beef brisket
  • 1 teaspoon celery salt
  • 1 tablespoon onion salt
  • 2 cloves garlic, minced
  • 3 ounces liquid smoke
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons Worcestershire sauce

  • 1/2 medium onion, finely chopped
  • 1 cup tomato puree
  • 3/4 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cinnamon
  • Dash of ground cloves

Sprinkle brisket generously with celery salt, onion salt and garlic.  Pour liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tablespoons of liquid.  Sprinkle meat with salt, pepper and Worcestershire sauce.  Cover and bake for 3-1/2 to 4 hours at 275 degrees.

For sauce:
In a medium saucepan, combine all ingredients and bring to a boil.  Reduce heat and simmer until mixture thickens.  Set aside.

Remove brisket from oven and top with sauce.  Bake for 1 hour more.  Remove from sauce and let cool for 2 hours before slicing.  Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.

SERVES: 8 - 10

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