Minneapolis Brisket

Recipe by

Temple Emanu-El Sisterhood, Tucson, AZ

Ingredients

5-6 pounds beef brisket

1/2 teaspoon salt (optional)

2 bay leaves, or to taste

juice of 1 lemon

Gravy:

1 small bottle ketchup

1 large onion, sliced

1 1/2 teaspoons prepared mustard

15 ounce can tomatoes

1 tablespoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

5 tablespoons brown sugar

2 bell peppers (1 green, 1 red), seeded, membrane removed (see note below)

Directions

Trim excess fat off meat.
Put lemon juice, salt, pepper, and bay leaf on top of brisket.
Place in foil covered roaster; roast at 325° for 2 hours.
After 2 hours take pan out of oven. Cover brisket with remaining ingredients. Cover again and cook at 350° until tender (about 1 1/2 hours).
Cool completely. Scrape gravy and vegetables to side. Slice thinly and put back in gravy. To reheat, simmer in microwave or oven.

Note: Use more ketchup and tomatoes for larger cuts of meat - do not omit bay leaf.
To make this TUCSON BRISKET add chunks of bell peppers. A third pepper can be added to taste.

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