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Wednesday, August 21, 2019

A roast with a bang!

The recipe instructions include cooking the sauce, but if you are short on time you can just blend the sauce ingredients, and that also works well.

1  (3-4 pound) second cut brisket

1  Tablespoon prepared horseradish

1  Tablespoon imitation mustard

½-1  cup ketchup, to taste

1  cup water

2  teaspoons garlic, chopped

¼  cup brown sugar

¼  cup vinegar

salt, to taste

pepper, to taste

1. Preheat oven to 425°F.

2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.

3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.

4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.

5. Use two forks to shred the meat. Rewarm in sauce.