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(1) 3-4 pound beef brisket
Sal and Pepper
3/4 Cup Sweet Vermouth
Reynolds aluminium bake bag
How To Prepare:
In an electric skillet brown the brisket fat side up first. Flip over and brown the fat side and season the browned side with seasonings. Take brisket out of the skillet and flip it over into the aluminum bag so that the fat side is up. Pour the sweet vermouth over the meat and season the meet with the seasonings. Seal up the bag and place on a cookie sheet. Cook in an oven at 250 degrees F for 10 to 12 hours. Yup, 10 to 12 hours. I do this over night. Check the meet at 10 hours. It should be fork tender. If not, cook another hour and check again. When done, take cookie sheet out of the oven and let cool for 1 hour. Take brisket out of bag and use an electric knife to cut 1/4" slices across the grain. Place on platter and cover with plastic wrap and place in frig. Pour all of the juice from the bag into a bowl and place in frig. Let the fat harden on the juice, about an hour, then remove the fat. If you want more juice, then add 1 cup of beef bullion stock. Place all of the meat into a glass-baking dish and pour the juice over the meet and lay a piece of foil on top. Cook at 350 for about 30 minutes and serve. Knives are optional!
Number of Servings:
Carbs per serving - include all nutritional information if known: