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Easy Grape Jelly Brisket Recipe

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This recipe for Easy Grape Jelly Brisket, by , is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Adams
Added: Monday, October 25, 2010


3 - 4 lb. lean beef brisket
1/2 cup white sugar
1/2 cup salt
ground black pepper to taste
2 cups bottled barbeque sauce
1/2 cup white vinegar
1 cup ketchup
1 18 oz jar of grape jelly

Coat brisket with sugar, salt, and pepper. Let meat marinate in this combination in the refrigerator overnight.

Combine barbeque sauce, vinegar, ketchup, and jelly in a saucepan and heat until jelly melts completely.

Line a baking dish with a sheet of foil long enough to wrap back over the top of the brisket.

Place brisket in foil lined baking dish. Pour cooking sauce over brisket.

Wrap foil around sauce-covered brisket, and pinch foil edges together.

Preheat over to 325 F

Roast for about 2 hours in the over. Reduce heat to 200 F and roast an additional 4 hours.

Remove brisket carefully from oven with mitts. Place on a large cutting board.

Cut meat against the grain into thin slices. Place on serving platter and cover with foil to keep warm.

Personal Notes:
Personal Notes:
When removing the brisket from the oven, be careful. The juices are right there at the top. I have been known to spill some of the juice on the floor.




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