The Farmer's Exchange Online Home
Friday, July 3, 2020
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Barbecued Beef Brisket

Published: Friday, November 29, 2019

3½ lb. beef brisket

5 carrots, peeled and cut into 1" chunks

5 medium red potatoes, unpeeled, quartered

3 medium onions, sliced

1 c. ketchup

1 c. water

2 Tbsp. onion, minced

2 Tbsp. cider vinegar

1 Tbsp. horseradish

1 Tbsp. mustard

Salt and pepper

In small bowl combine ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.

Place beef brisket in a shallow glass baking dish. Pour marinade over beef, and top with sliced onions. Cover and refrigerate overnight to marinate.

Preheat oven to 375°. Bring brisket to room temperature and bake, covered, for 3 hours.

Add carrots and potatoes to baking dish. Baste beef brisket with juices. Cover and continue baking 1 hour more or until beef and vegetables are tender.

Return to Top of Page