Texas Beef Barbecue2 Recipe




Texas Beef Barbecue2 Ingredients

3 1/2 lb beef brisket -- in 1 piece
1 cup catsup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
1/4 cup (1/2 cube) butter
3 ribs celery -- finely
1 chopped
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 medium fresh or canned green chile
1 seeded and minced -- or
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper

A Recipe for
Texas Beef Barbecue2

 

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen



The west wasn't won on salad.

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This Texas Beef Barbecue2 recipe is one of many in our Beef Category.






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This Recipe for Texas Beef Barbecue2 is one of thousands in the Recipes-to-go Beef Cookbook.


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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.


This is a recipe for Texas Beef Barbecue2 from the recipe cookbook of Recipes-to-go (Beef)


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Texas Beef Barbecue2 recipe - a tasty recipe for you to add to your collection!

Food Tip
Try basting or searing beef with stock or broth instead of oil.




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Never eat more than you can lift.

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Texas Beef Barbecue2

No man is lonely eating spaghetti; it requires so much attention.

Christopher Morley






Texas Beef Barbecue2 Directions

When the fire has burned down to hot coals, spread to provide
moderate heat and fit a drip pan in front of in the center of the
coals. Place the brisket, fat side up, over the drip pan. Cover the
grill and adjust the dampers to maintain slow steady heat. While the
meat is cooking, in a sauce pan combine all of the other ingredients,
blending well, and simmer for 10 minutes. After 1 hour, baste the
meat lightly with the sauce and turn the meat as needed to cook
evenly. Replenish the fire as needed, but don't pile the coals, as
the brisket should cook slowly. Cook 4 to 5 hours total until the
meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory chips,
that have been soaked in water, over the coals. Cover the grill or
enclose the top of the meat in a sheet of foil, tucked around the
bottom edges of the meat and let the hickory smoke the meat for 10 to
15 minutes. Remove the cover and brush the meat with the sauce. Place
the meat on a plat! ter and slice. It will crumble. Serve the meat
and the remaining sauce on split and buttered sandwich buns. Any
leftover sandwiches can be frozen and reheated in a Microwaveor
conventional oven, or the shredded meat and sauce can be frozen
together to reheat later for sandwiches.

Recipe By :

Serves: 12

 

 

 

 

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