Thursday, June 28, 2012

Beef Brisket Float

This recipe comes from my Aunt Marilyn's sister. I made this when my parents were here and then had some others out to eat. We all said it was THE best brisket we have ever made. I did not marinate it overnight(I forgot.....I had company!)Excellent recipe!

Beef Brisket Float
Jackie Outhouse

1 (4-6 lbs) beef brisket
1 12 oz. Coke (reg.)
15 oz beef broth (1 can)
5 oz. soy sauce
Cavender's Greek Seasoning(see recipe below)
also need 1 lg. cooking bag
1. Rub beef w/ seasoning
2. Put into baking bag and place in a 9x13" pan
3. Add coke, broth and soy sauce
4. Seal and marinate in refrigerate over night-turn meat
   over at least once.(Beth marinated from 9 am until 3 pm)
5. Cook at 350* for 3 hrs. or 325* for 4 hrs.
6. Cool or serve hot w/ or w/o sauce.
7. Mix some of the broth/sauce with BBQ sauce  
   and bring to boil and let boil to thicken it.

Cavender's Greek Seasoning Clone

2 teaspoons salt
2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar

Combine all ingredients, and store in an airtight container.