Brisket 2

4 pounds brisket
2 tablespoons oil
1 tablespoon onion powder
3/8 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cloves
Basting sauce
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
2 teaspoons grated orange peel
3 tablespoons orange juice
4 bay leaves, crushed
1/4 cup molasses
1 tablespoon dark brown sugar
2 tablespoons white sugar
1 tablespoon water

To prepare brisket, preheat oven to 350F. In shallow baking pan, coat brisket with oil. Coat meat with dry seasoning mixture. Add extra oil in bottom of pan, checking often not to have dry areas so as not to burn sauce. Add extra oil if necessary. Bake at 350F for 1 hour.

To prepare basting sauce. In a small pot over low heat, boil the lemon rind, lemon juice, orange peel, orange juice, crushed bay leaves, molasses, dark brown sugar, white sugar and water. Continue cooking for a few minutes to thicken sauce. After brisket has baked for an hour, baste often with sauce until it is all used up.

Also use sauce in pan to baste brisket. Bake about 3 hours or until knife inserted comes out easily. Keep oil on bottom of pan to prevent burning. Serve hot.

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Cajun Country -- New Iberia, Louisiana