Recipe - Texas Brisket

MARINADE
One fourth cup Jim's Barbecue Sauce
One half cup Parsley; tightly packed
4 Cloves garlic
6 md Scallions
2 Serrano or jalapeno chiles
3 small Limes
1 cup Worcestershire sauce
1 cup Red wine
1 2/3 cup Beef stock
One fourth cup Liquid smoke flavoring;
optional
One fourth cup Brown sugar
S and p
5 pound Beef brisket
1 tablespoon Vegetable oil

Mince parsley and garlic. Thinly slice scallions. Stem, seed and halve the
chiles. Mix together in medium bowl. Squeeze in One half C lime juice. Stir in
barbecue sauce, Worcestershire, red wine, beef stock, (liquid smoke), brown
sugar, 1 t salt and 1 Pepper. Put brisket fat side up on 9x13" dish with
marinade. Cover and refrigerate at least 1 day (preferably longer, up to 3
days).

Heat up barbecue (optional). Adjust oven rack to middle position and heat
oven to 200. Transfer brisket to work surface, reserving One half C marinade;
discard remainder. Pat brisket dry and rub with oil. Sear brisket on
barbecue for 78 mins per side. Or heat in large skillet and sauté over
medhigh heat til browned. Transfer seared brisket to 24x18" sheet heavy
duty foil. Pour reserved marinade over and seal tightly. Return to baking
dish and bake til tender, about 12 hours.

Recipe by: Bon Appetit

Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on May 4,
1998