3-4 pound beef brisket
salt and pepper
1 yellow onion, cut into eighths
Thoroughly rub the brisket with salt, pepper, and fresh garlic, adding a few dashes of Tabasco sauce. Place the brisket and the onions in a shallow baking pan with ¼ inch of water. Bake uncovered at 325-degrees for 2 hours.
Southern Dipping Sauce
yellow onion from the baking pan
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon parsley, chopped
2 tablespoons honey
Grind the onion with the vinegar. Add the sauces and the parsley and mix well. Bring to boil. Remove from heat and set aside.
Pour the sauce over the sliced brisket.
Left-Over Beef Brisket Burritos
left-over beef brisket, shredded and chilled
2 tablespoons salad oil
2 tomatoes, diced
½ red pepper, julienned lengthwise
½ green pepper, julienned lengthwise
1 red onion, julienned lengthwise
1 jalapeno pepper, seeded, ribbed, and chopped
1 6-ounce can V-8 Juice
Place the oil in a sauté pan over medium heat. Add the tomatoes, red pepper, green pepper, red onion, and jalapeno and cook for 15 minutes, or until the vegetables are soft and bound together. Add the V-8 Juice and deglaze the pan by stirring gently to loosen the browned bits of vegetables from the bottom of the pan. Add the chilled, shredded beef and cook until hot – about 4-5 minutes.
Serve in warmed corn tortillas.