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Mom’s Brisket

Vivian Rudeen
Originally handwritten in Rudeen Family Cookbook.
This recipe was submitted about five times. Must be a good one!
Betty writes — Lisa brought this one home after a summer visit with Amy in Albuquerque. She really like this brisket even though we were sure she was a vegetarian.
Ingredients Instructions

Ingredients
  

  • 4-5 pounds beef brisket boneless well-trimmed
  • 1 1/2 teaspoons salt
  • 1/2 cup catsup
  • 1/4 cup vinegar
  • 1/2 cup onion chopped
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 teaspoons liquid smoke
  • 1 bay leaf crumbled
  • 1/4 teaspoon pepper

Instructions
 

  1. Rub meat with salt. Place in ungreased baking dish, 13 1/2 x 9 x 2 inches. Stir together remaining ingredients, Pour over meat. Cover tightly; bake in 325º oven 3 hours or until tender.
  2. To carve meat, cut thin diagonal slices across the grain at a slanting angle from 2 or 3 “faces” of meat. (we like this sliced early and warmed in the juices in the pan.)