Friday Night Brisket
- 4-5 lb. brisket, first cut
- 1 C Bennetts Chili Sauce
- 1 C vinegar or old wine
- 3 TB brown sugar
- 2 tsp seasoned salt
- 2 medium onions, sliced very thin
- 1-2 C bouillon
- 1. Marinate brisket in sauce made by mixing together the chili sauce, vinegar, brown sugar, and seasoned salt. Allow to marinate in refrigerator several hours or overnight.
- 2. Place brisket in a covered roasting pan. Arrange onion slices on top, and pour sauce over all.
- 3. Cover pan and roast in 325 degree oven for 3-4 hours.
- 4. Baste every 30 minutes. Add hot bouillon as necessary to replenish sauce and prevent burning. (May be made to this point the day before.)
- 5. Slice meat thin against the grain. Arrange slices carefully on ovenproof platter or in a large Pyrex. Pour approximately half the sauce over the meat, cover and keep warm, or reheat in very low oven or microwave.
- 6. Warm remaining sauce on stovetop and pass in gravyboat; it is also delicious over boiled or roasted potatoes.
brisket, bennetts chili sauce, vinegar, brown sugar, salt, onions, bouillon
Taken from www.epicurious.com/recipes/member/views/friday-night-brisket-1236866 (may not work)