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Gluten Free Friday – Barbecue Brisket

This is ALWAYS a big hit in our house and with guests. Brisket is sometimes hard to come by in this area, though. Whole Foods always carries it, but they charge $5.99 per pound. I can get it on sale sometimes, but a couple of times I’ve just bought at roast and prepared it using this recipe. If the roast is too thick, I slice it into two thinner pieces. Enjoy with cole slaw, beans, and scalloped potatoes…yum!

Barbecue Brisket

3-5 lbs beef brisket
1 cup ketchup (or you can use plain tomato sauce)
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1 tsp garlic powder (or fresh, pressed garlic)
1 tsp salt
1/2 tsp pepper
oil for browning

Brown brisket on both sides in heavy skillet in oil over medium heat. Mix together remaining ingredients for sauce. In baking dish, spread 1/4 of sauce in bottom and place browned brisket on top. Pour remaining sauce over brisket. Cover and bake at 350* for 3-4 hours.

And yes, Sherri, this is the recipe we used to feed Geoff Moore and the Distance when they came to MBC for a concert! 🙂 Was that about 15-16 years ago?? I’m still making the same brisket with only a few variations from the one in the Pastor’s Wives Cookbook that you gave me way back then!

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