| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | vegetable oil |
| 10 gross | Cloves Garlic finely chopped |
| 1 Tasse | onion finely chopped |
| 1/3 Tasse | Red wine or cider vinegar |
| 1 1/2 Esslöffel | lemon juice fresh |
| 1 1/2 Esslöffel | pepper sauce hot |
| 2 Esslöffel | ketchup |
| 2 Esslöffel | mustard dry |
| 1 1/2 Teelöffel | cayenne pepper |
| 1 | 6-lb beef brisket |
|
Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled.
Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight.
To bake; heat oven to 350°. Bake meat, covered, for 2 hours. Reduce oven temperature to 250°; cook 6 hours or until fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or your own favorite recipe) for dipping.
|
|
Anmerkungen zum Rezept:
|
