Out of Egypt beef brisket

I previously followed a similar recipe that called for horseradish and cranberry sauce, but now I am trying to cut down on sugars so I shipped the cranberry sauce.

  1. 4 lb beef brisket
  2. 6 oz prepared horse radish (in a jar)
  1. Spray casserole dish with cooking spray
  2. Change Spread 1/2 bottle of horseradish in dish
  3. Change Trim day from brisket
  4. Change Cover brisket with remaining horseradish
  5. Change Tightly cover with aluminum foil
  6. Change Bake at 300°F for 3 1/2 hours
  7. Slice brisket across grain
  8. Return brisket to baking dish
  9. Cover with foil
  10. Optionally refrigerate until ready to use
  11. Cook in 225°F oven for 2 hours

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