Sylvia <Scotland>, regarding your brisket, we have that too. It is
especially popular down here in the SW to use in BBQ and just as a
roast. You are right, long and slow is the best way to cook this.
London Broil is also a cheap cut, but very tough, so it also needs
to be cooked long and slow.
Beef Brisket
1-2 to 4 lb. brisket
4-5 T. Liquid Smoke
4 T. Worcestershire sauce
1 T. celery salt
1 T. garlic salt
1 T. onion salt
Place meat in heavy duty foil in a baking pan with fat side up (I'm
thinking fat side down, but that is just me). Sprinkle seasonings
over meat. Wrap foil around meat and marinate overnight in
refrigerator. Cook straight from the refrigerator at 275 degrees for
5 hours.
Chris in NM
http://www.nancyskitchen.com
