Recipe(tried): Hearty Oven Brisket/Baldwin Baked Bean

In Reply to:

The reason I bought the book was for this recipe. It can be made without milk and it's heavenly if you like potato soup.

However, there are too many recipes that I go back to again and again to really make this decision. I do love the responses and thanks for starting this.

The other book that I constantly go back to is "The Only Texas Cookbook" by Linda West Eckhardt. There is a Hearty Beef Brisket recipe in there that is so good you'll wonder why you ever tried to make one on the grill. Every recipe that I've tried from that book is excellent. Here is the recipe for that and for baked beans that I use over and over again and have been doing so for 30 years. It's not from a cookbook, but a classmate's mother.

* Exported from MasterCook *

Hearty Oven Brisket

Recipe By : Linda West Eckhardt "The Only Texas Cookbook"
Serving Size : 20 Preparation Time :48:00
Categories : Beef Brisket
Main Dish Meats
Roast Texas Fare
Sweet

Amount Measure Ingredient -- Preparation Method
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1 8-10 lb Brisket
1/4 cup dry red wine
1 Tablespoon molasses
1/4 cup soy sauce
1 teaspoon peppercorns
1 Tablespoon salt
5 cloves garlic
2 medium onions -- finely chopped
2 stalks celery -- finely chopped
Coarsely ground pepper

"Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."

Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches.

This is the best brisket recipe I've ever found. I always get raves on it. So easy, so good.

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NOTES : Best brisket recipe I've ever found. Copied her notes from the beginning. ****

* Exported from MasterCook *

Baldwin Baked Beans

Recipe By : Mrs. Baldwin
Serving Size : 9 Preparation Time :0:00
Categories : American Beans
Pork & Ham

Amount Measure Ingredient -- Preparation Method
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4 1 lb. cans good baked beans (Morton's preferred)
1 1/2 cups dark brown sugar
2 teaspoons dry mustard
1 cup ketchup
6 to 8 slices bacon -- cut in 1" pieces

Drain the beans slightly if they seem to soupy.

Mix all ingredients together, excluding the beans. Add mixed ingredients to the beans. Bake uncovered at 325-deg. F. for 15 minutes. Cover and bake 4 to 6 hours.

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Serving Ideas : Hot dogs, barbeques

NOTES : These beans were always served at my class parties. We used to have a party each year at the end of school. Mrs. Baldwin always made the beans to go with the hot dogs.