Page 88 - 201415_TOH_Cookbook

GRAMMY’S
BARBECUE
BEEF BRISKET
BOWE FAMILY, READING, MA
“This is one of my mom’s (and my daugh- ter Meghan’s Grammy’s) go-to recipes. It’s delicious, versatile and can be made days ahead. We often traveled to Fort Wayne, Indiana, to visit my parents while our daughters were growing up. We knew that Grammy’s beef brisket would be in the basement fridge waiting for us when we arrived. It feeds a lot of people and it is easy to heat up whole or to microwave smaller amounts for what a person wants for a meal.” Susan Bowe
PREPARATION
1. Preheat oven to 350°F. Put the bris- ket in a large roasting pan. Season the brisket on all sides with the seasoning salts.
2. In a bowl, mix together the barbe- cue sauce and beer. Pour over the brisket, lifting the brisket up so the sauce gets underneath the meat. Cover tightly with foil and bake for 4 hours. Let cool completely. Refriger- ate overnight.
3. Preheat oven to 350°F. Scrape off any fat that has congealed on the surface. Slice the brisket against the grain and return it to the roasting pan and sauce. Bake until warmed through. (If serving for a party, heat the sliced meat and sauce in a slow cooker and keep warm.) Serve with rolls and coleslaw
ttftINGREDIENTS
Serves approximately 8
4 pounds brisket, tail/tip removed for even cooking
Seasoning salts of your choice
1 (18-ounce) bottle barbecue sauce, such as Open Pit Original BBQ Sauce
1 (12-ounce) bottle beer
Rolls and coleslaw, for serving (optional)
Taste of Home – Page 78