Recipe#1530

Title: Brisket 05

Newsgroups: rec.food.recipes,rec.food.cooking 
 From: japlady@nwu.edu (Rebecca Radnor) 
 Subject: Barbecued beef brisket 
 Message-ID: <199412060614.AA221444484@casbah.acns.nwu.edu> 
 Date: Tue, 6 Dec 1994 06:14:48 GMT 

Yield: 8 servings
 1 cup ketchup
 1 cup water
 2 tablespoons each: minced onion, cider vinegar
 1 tablespoon mustard
 1 tablespoon prepared horseradish
 Coarsely cracked black pepper
 1 beef brisket, about 3 1/2 pounds
 2 large onions, sliced
 5 carrots, peeled, cut in 1-inch chunks
 5 medium red potatoes, unpeeled, quartered
 Salt
 Combine ketchup, water, onion, vinegar, horseradish, mustard and
 pepper.  Place brisket in a shallow glass baking dish. Pour marinade
 over; cover and refrigerate overnight.
 Heat oven to 350 degrees. Scatter onions on top of meat. Cover and
 bake 2 1/2 hours. Add carrots and potatoes; cover and continue
 baking until meat and vegetables are tender, about 1 hour. Add salt
 and pepper to taste. Cut meat into thin slices. Use the pan juices
 as sauce.