Hearty brisket from the only texas cookbook Recipe

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Hearty brisket from the only texas cookbook

Artist:	_	Yield:	20
Categories:	Asian, Beef, Brisket, Chinese, Entrees, Ethnic, Meats, North American, Texas	Rating:	0
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Ingredients:

8	lbs	Brisket (8 to 10 lb)
1/4	cup	Dry red wine
1	tbsp	Molasses
1/4	cup	Soy sauce
1	tsp	Peppercorns
1	tbsp	Salt
5		Cloves garlic, minced
2		Onions, minced fine
2		Stalks celery, minced fine
		Pepper, coarsely ground

Procedures:

1	Make a marinade of wine, molasses, soy sauce, peppercorns, salt garlic, onions, and celery.
2	(you can put onions and celery in processor until almost pureed).
3	Lay the boned and trimmed brisket on a large piece of heavy- duty foil and spread the marinade over all surfaces.
4	Wrap the brisket tightly.
5	Place in refrigerator and marinate for 24 hours.
6	Open foil and sprinkle the brisket generously with freshly milled pepper.
7	Reseal, place in a large open roasting pan (or jelly roll pan).
8	Place in a 200-deg oven and cook for 8 hours.
9	Remove from oven.
10	Rewrap the meat in a clean sheet of foil.
11	Reserve pan juices and serve with warm meat.
12	Good hot or cold on sandwiches.
13	Serves 20 ...............................................
14	Cooking a brisket recalls an elementary law of physics.
15	What happens to water at 212-deg? it boils away