Plains Edition Recipes for 9-3-11 | TheFencePost.com

Plains Edition Recipes for 9-3-11

From the kitchen of: Lori Hart of Morrill, Neb.

1 fresh beef brisket, 5 lbs. (not corned beef)

1 lg. onion, chopped

1 c. ketchup

1/4 c. water

4 Tbsp. brown sugar

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1 Tbsp. liquid smoke

2 tsp. celery seed

1 tsp. salt

1 tsp. ground mustard

1-1/8 tsp. cayenne pepper

Place brisket on a large sheet of heavy-duty aluminum foil. Season lightly with salt and pepper. Seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender. Meanwhile, in a saucepan, combine the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 20 min. stirring often. Carefully open foil to release steam and let stand for 20 min. Remove brisket from foil and slice thinly across the grain. Transfer to a 9×13″ baking pan (ungreased). Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Can be eaten like this or placed on a bun.

From the kitchen of: Lori Hart of Morrill, Neb.

1 fresh beef brisket, 5 lbs. (not corned beef)

1 lg. onion, chopped

1 c. ketchup

1/4 c. water

4 Tbsp. brown sugar

1 Tbsp. liquid smoke

2 tsp. celery seed

1 tsp. salt

1 tsp. ground mustard

1-1/8 tsp. cayenne pepper

Place brisket on a large sheet of heavy-duty aluminum foil. Season lightly with salt and pepper. Seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender. Meanwhile, in a saucepan, combine the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 20 min. stirring often. Carefully open foil to release steam and let stand for 20 min. Remove brisket from foil and slice thinly across the grain. Transfer to a 9×13″ baking pan (ungreased). Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Can be eaten like this or placed on a bun.

From the kitchen of: Lori Hart of Morrill, Neb.

1 fresh beef brisket, 5 lbs. (not corned beef)

1 lg. onion, chopped

1 c. ketchup

1/4 c. water

4 Tbsp. brown sugar

1 Tbsp. liquid smoke

2 tsp. celery seed

1 tsp. salt

1 tsp. ground mustard

1-1/8 tsp. cayenne pepper

Place brisket on a large sheet of heavy-duty aluminum foil. Season lightly with salt and pepper. Seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender. Meanwhile, in a saucepan, combine the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 20 min. stirring often. Carefully open foil to release steam and let stand for 20 min. Remove brisket from foil and slice thinly across the grain. Transfer to a 9×13″ baking pan (ungreased). Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Can be eaten like this or placed on a bun.

From the kitchen of: Lori Hart of Morrill, Neb.

1 fresh beef brisket, 5 lbs. (not corned beef)

1 lg. onion, chopped

1 c. ketchup

1/4 c. water

4 Tbsp. brown sugar

1 Tbsp. liquid smoke

2 tsp. celery seed

1 tsp. salt

1 tsp. ground mustard

1-1/8 tsp. cayenne pepper

Place brisket on a large sheet of heavy-duty aluminum foil. Season lightly with salt and pepper. Seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender. Meanwhile, in a saucepan, combine the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 20 min. stirring often. Carefully open foil to release steam and let stand for 20 min. Remove brisket from foil and slice thinly across the grain. Transfer to a 9×13″ baking pan (ungreased). Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Can be eaten like this or placed on a bun.