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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Peggy Capshaw's Brisket Recipe

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This recipe for Peggy Capshaw's Brisket is from The Capshaw Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 lb. Brisket of Beef, trimmed of fat (except for the bottom)
Coarse ground pepper
Salt
Garlic Salt
1 can sliced mushrooms, or fresh
Directions:
Directions:
Do Not Eat This The Same Day It's Cooked!


Preheat oven to 300º


1) Sprinkle liberally on each side with pepper, salt and garlic salt. Place in a baking dish and cover with foil. Cook approximately 45 minutes per pound.


2) Remove and cool. Drain natural juices into a container. Cover and refrigerate. When meat is completely cooled, refrigerate covered.

3) The next day. Preheat the oven to 300º Slice meat in thin slices starting at the small end. A 4 lb. brisket yields about 30 slices. Place the slices back in the pan. Remove the congealed fat layer on the top of the juices, and pour the juices over the meat. Add mushrooms on top (if using canned, be sure to drain) Heat 30-45 minutes.


4) If you need more natural juices, add a little canned beef stock. Juices can be thickened if desired by bringing to a boil over medium heat. To 3 heaping teaspoons of cornstarch, slowly add 1/2 cup cold water and mix thoroughly. Pour slowly into boiling juices, and stir until thickened.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 Days
Personal Notes:
Personal Notes:
Excellent with mashed potatoes and green beans!

 

 

 

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