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    Texas Bar-B-Que Beef Brisket


    Source of Recipe


    intenet

    6 pound beef brisket

    Mop Sauce (Make day before)

    10 1/4 oz can beef consomme
    1 1/2 cups water
    3/4 cup Worcestershire sauce
    1/3 cup cider vinegar
    1/8 cup vegetable oil
    1 1/2 teaspoon MSG
    1 1/2 teaspoon garlic powder
    1 1/2 teaspoon chili powder
    1/2 teaspoon Louisiana hot pepper sauce
    3 bay leaves
    1/2 teaspoon paprika

    Dry Seasoning Mix

    1/3 cup salt
    1/3 cup chili powder
    2 1/2 tablespoons black powder
    1-1/2 tablespoons garlic powder

    Make the mop sauce by bringing the consomme and water to a boil,
    Remove from heat, add the remaining ingredients, cover the pan and
    let the sauce stand at room temperature overnight.

    Remove any visible "skin" from the brisket and trim the fat to
    1/4inch thickness. Cut brisket in half if that will make it fit
    better. Combine the ingredients for dry seasoning mix and roll the
    brisket in it, coating lightly on all sides. Put the brisket in
    the cooker, on medium heat, and add 1 1/2 to 2 cups of the mop
    sauce.

    Close lid securely and place pressure regulator valve on vent pipe
    and push it down as far as it will go. Bring to pressure and lower
    heat so that steam is gently being emitted from jiggler valve. COOK
    40 MINUTES. Remove the cooker from the heat; lift the jiggler valve
    up to the first notch (do not remove completely as that may cause
    spillage). Allow all the steam to escape; this will take about 60
    to 90 seconds. When all the steam has been released through the
    valve, turn tightening knob counter-clockwise until cross bar (or
    wing) goes all the way down, Lift the lid slightly by the tightening
    knob and slide lid out through opening. Do not touch metal parts
    that may be hot.

    Remove brisket from cooker and finish it on your bar-b-que grill
    until cooked to your favorite doneness. Baste brisket with mop
    sauce every 30 minutes while on grill.

    Slice brisket thinly across the grain and serve with heated mop
    sauce or make sandwiches on French bread.

 

 

 


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