Checkout with Food Editor Laurin Stamm|Beef brisket a special treat and economical

Published 12:00 am Wednesday, January 21, 2009

In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.

From the Kitchen of The Cypress House, July 19, 1978:

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Brisket has always said “corned beef” to me. But no longer. Fresh beef brisket is a real treat, and it’s also fairly economical.

Several weeks ago my recipe scout Inez Bourdon called to say she had fixed a hickory smoked brisket in barbecue sauce that was worth trying. She was right.

We fixed the brisket for a recent trip out of town and everyone enjoyed the smoky flavor of the sliced brisket.

Elizabeth Faulk took this recipe and shredded the brisket instead of slicing it. This makes it an excellent barbecue spread for buns and stretches it even farther. You have to double the sauce however.

When Inez Bourdon and Elizabeth Faulk put together a recipe idea, you can’t go wrong. Try this the next time you find a beef brisket on sale at the market.

Barbecued Brisket

Salt the brisket to taste. Pour on 2 tablespoons liquid smoke. Seal in aluminum foil and refrigerate overnight.

When ready to cook, sprinkle brisket with 1 teaspoon onion salt and 1 teaspoon garlic salt. Seal again and put in a 300-degree oven for 1 1/2 to 2 hours or maybe even a little longer.

When tender, slice thinly or shred and put the brisket in this sauce.

Brisket Sauce

1 tablespoon liquid smoke

1 1/2 tablespoons brown sugar

1/2 cup ketchup

1/4 cup water

1 tablespoon celery seed

3 tablespoons melted oleo

2 tablespoons Worcestershire

1 1/2 teaspoons dry mustard

Dash of pepper

Combine the sauce ingredients and bring to a boil. Let simmer 5 or 10 minutes.

 P.S. Kelly, I am still trying the cake recipe.