Beef Brisket

Submitted by: Bill D
Location: New Jersey, USA

My great uncle Joe was an Army cook in the south Pacific. The story is this is a recipe he would cook for the soldiers. I never got to know him well but I do remember him letting my sister and I get ice cream whenever we visited him in Trenton, New Jersey.

This recipe is so simple but becomes a favorite of everyone who tries it. Strange thing is I don’t usually care for horseradish but in this recipe I discovered that more is much, much better. Also, the instructions below call for making it in the oven but I’ve found that cooking it sous vide at 155 degrees is the best way.

Finally, you’ll want to double or triple the amount of sauce because it is amazing on mashed potatoes.

Ingredients

1 Cup Water

1 tbs Onion Salt

2 tbs Vinegar

½ Cup Ketchup

1 tbs Yello Mustard

1 tbs White Horseradish (3 is better)

1 tsp Salt

1/4 tsp Black Pepper

Preparation & Cooking Instructions

The day before you wish to eat this brisket mix all ingredients and pour over beef in an oven safe dish, fat side up. Cover and place in 325˚ oven for approximately 2 hours. Separate the meat from the sauce and refridgerate overnight.

When cool, slice the meat thin and place in oven safe dish. Remove hardened fat from sauce and pour sauce over meat. Cover and place in 325˚ oven for approximately 60 minutes.

Note:  Brisket shrinks considerably when cooking.