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Yield: 6 servings
1 cup ketchup
1 cup water
2 tablespoons each: minced onion, cider vinegar
1 tablespoon mustard
2 tablespoons prepared horseradish
Coarsely cracked black pepper
1 beef brisket, about 3 1/2 pounds
2 large onions, sliced
5 carrots, peeled, cut in 1-inch chunks
5 medium red potatoes, unpeeled
Salt
2 small bags radishes, ends trimmed
Combine ketchup, water, onion, vinegar, horseradish, mustard and
pepper. Place brisket in a shallow glass baking dish. Pour marinade
over; cover and refrigerate overnight.
Heat oven to 350 degrees. Scatter onions on top of meat.
Pour Marinade over onions. Cover and
bake 2 1/2 hours. Add carrots, radishes and potatoes; cover and continue
baking until meat and vegetables are tender, about 1 hour. Add salt
and pepper to taste. Cut meat into thin slices. Use the pan juices
as sauce.
1 cup ketchup
1 cup water
2 tablespoons each: minced onion, cider vinegar
1 tablespoon mustard
2 tablespoons prepared horseradish
Coarsely cracked black pepper
1 beef brisket, about 3 1/2 pounds
2 large onions, sliced
5 carrots, peeled, cut in 1-inch chunks
5 medium red potatoes, unpeeled
Salt
2 small bags radishes, ends trimmed
Combine ketchup, water, onion, vinegar, horseradish, mustard and
pepper. Place brisket in a shallow glass baking dish. Pour marinade
over; cover and refrigerate overnight.
Heat oven to 350 degrees. Scatter onions on top of meat.
Pour Marinade over onions. Cover and
bake 2 1/2 hours. Add carrots, radishes and potatoes; cover and continue
baking until meat and vegetables are tender, about 1 hour. Add salt
and pepper to taste. Cut meat into thin slices. Use the pan juices
as sauce.
