assignmentPREPARATION
1
Use a full size brisket vacuum packed from the grocery store.
2
Salt the meat side of the brisket.
3
Spray a large roasting pan with cooking spray.
4
Put meat side down in the pan.
5
Pour 1 -- 1 ½ C apple cider vinegar in the pan over the top of the brisket.
6
Salt the top of the brisket well and cook @ 450° - 500° for 15 -- 20 minutes.
7
Then turn oven temperature down to 175°-- 200°.
8
Put a foil tent over the top and bake for 12 hours (11pm to 11 am.) Slice and serve.
9
Salt and pepper or use brisket rub (that's what Sharon uses.) Goes well with Fred's Dad's recipe for pinto beans.
10
Recipe below.
11
In a blender, grind ½ can tomatoes, 3-4 pods of garlic, fajita seasoning. Pour over the beans and turn down to slow cook until done.