Recipe - Baked Beef And Vegetable Soup

WALDINE VAN GEFFEN
VGHC42A
5 pound Brisket
Salt to taste

SAUCE
1 cup Ketchup
2 tablespoon Vinegar
2 tablespoon Brown sugar
6 ds Lea & Perrin
4 ds Soy Sauce
2 ds Tabasco; optional

In large sheet heavy duty foil, wrap brisket loosely. BAKE 1 hour at 350~.
Reduce heat to 300~. BAKE 1 hour. Heat sauce. Pour off excess grease and
brush meat with One half warm sauce. BAKE 1 hour. Drain grease. BAKE 1 hour.
Drain and cover with remaining sauce. BAKE 1 hour. Total cooking time 5
hours. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to JEWISHFOOD digest V97 #329 by Nancy Berry nlberry@prodigy.net
on Dec 19, 1997