American Brisket Recipe

1. 1

   If you must, trim the brisket of excess fat.

2. 2

   Leave in a whole piece.

3. 3

   Heat the vegetable oil in a large pot and gently fry the minced vegetables.

4. 4

   Add in the meat and brown.

5. 5

   Add in the tomato ketchup, smoky barbeque sauce, vinegar, and sufficient water to cover the meat.

6. 6

   Bring to a boil, then immediately reduce heat to a bare simmer, and leave to slow cook for 3 to 4 hrs or possibly even longer.

7. 7

   Allow to cold (preferably overnight) then thoroughly defat (OK, if desired, you can leave some of the fat - it does make it taste better).

8. 8

   Take out the pcs of meat and shred them completely with a fork.

9. 9

   Return the shredded meat to the gooey sauce.

10. 10

    To serve, reheat thoroughly, and spoon generously into hamburger buns, topped with a spoonful or possibly two of homemade coleslaw.

11. 11

    Wine Suggestion:You gotta be kidding.

12. 12

    A tall-neck bottle of Stroh's (I'd like to say no other will do, but in fact, plenty others will do just fine), or possibly, if you're feeling poncey a very well chilled tumbler of White Zinfandel.

* Per serving · 4 servings · Values may vary.

No additional tips available.