Sunday, September 21, 2014
Inquirer Daily News

Locke's Brisket

Recipe from the 2010 Brisket Bake-off at Temple Sinai of Sharon

1 serving(s)

1 brisket
5 Yukon gold potatoes
6 large carrots
2 large onions
Dry rub
1/2 cup brown sugar
2 T ground mustard powder
Wet mix
1 large bottle ketchup
1/2 jar apricot preserves
1 1/2 cups water
  1. Pre-heat oven to 350 degrees.
  2. Rinse brisket and pat dry. Rub dry mixture on both sides.
  3. Slice onions and spread on bottom of a heavy pot. Place brisket on onions. Spread carrots and potatoes around brisket.
  4. Pour wet mixture around brisket.
  5. Seal with a lid or heavy aluminum foil. Cook 4-5 hours.
Tagged as: | Main dish

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