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TEXAS BAR-B-Q PEKING STYLE 5 pounds beef brisket 1 quart tomato juice 1 quart barbecue sauce 6 plums, pitted and chopped 1 cup celery, chopped 1 cup onion, chopped 1 cup carrots, chopped 1 head garlic, halved 4 apples, chopped 1/4 cup ginger, chopped 1 orange, quartered 1 lemon, quartered 15 whole black peppercorns 2 bay leaves 3 cloves Aluminum foil Salt and pepper for seasoning 1 package Peking duck wrappers (from Chinese market) 1 bunch green onion

Combine tomato juice and barbecue sauce, then add following ingredients listed as far as aluminum foil. Season brisket with salt and pepper.

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Double-layer foil in large roasting pan; pour half of sauce mixture into pan, then place seasoned brisket inside and cover with remaining mixture. Cover entirely with foil.

Bake in 250 degree F. oven about 3 to 4 hours, or until very tender. Reserve all liquid and strain. Carve brisket into fine julienne strips. Moisten with remaining juices.

Rinse and dice green onions.

Cut Peking duck wrappers in half and roll into cone shape. Fill with warm brisket and garnish with green onion. Serves 12-15.

-Susan Weaver-Flori Note: This is Part 3 of a six-part weekly series on women chefs. For a reprint of this series, send $3 with your name and address to: The Christian Science Monitor P-410, 1 Norway St., Boston, MA 02115. Discounts available for quantity orders.

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