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Our Favorite Brisket

This is a recipe men love. It resembles a French dip. Served cold without the sauce, it's a good party food. I use dinner rolls for the bread. They're smaller than hamburger buns and guests are more like to choose the smaller size.





List of Ingredients



• 1 5-6-pound beef brisket, well trimmed
  
• My Seasoned Salt (See Spices. . .)
  
• Additional coarse ground black pepper and cayenne pepper
  
• Worcestershire sauce
  






Instructions



1. Place roast in baking dish that is fairly close to the size of the roast. Sprinkle the lean side with Worcestershire sauce, seasoned salt, black pepper and cayenne. Be generous.
   
2. Turn and repeat for fat side.
   
3. Cover and refrigerate overnight. Bring to room temperture. Make certain there is 1/2 inch of liquid in the baking dish. Add either more Worcestershire or plain beef broth.
   
4. Bake uncovered at 300 degree for 3-4 hours. If meat appears to dry out and juices don't form, cover loosely for part of cooking time.
   
5. Let stand 20 minutes before carving. Slice across the grain.
   
6. Serve with sourdough bread (or French) and juice from the pan on the side.
   






Final Comments


We often buy a whole brisket so there will be leftovers.

I believe this came from a Southern Living cookbook on party food.