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Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle liquid smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foilLine a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.Yields 8 to 10 servings.

Oven roast
Oven Roast1 (3 to 4 pound) boneless rump roast1 1/2 tablespoons Worcestershire sauce1/2 tablespoon soy sauce1 teaspoon garlic powder1 teaspoon seasoned salt1 teaspoon pepperWater1/4 cup flourPreheat oven to 325 degrees F.Rub roast with Worcesters (Upload by user)

Oven swiss steak
Oven Swiss Steak1 (1 1/2 pound) beef round steak, cut 3/4 inch thick1/4 cup all purpose flour1 teaspoon salt2 tablespoons shortening1 (16 ounce) can tomatoes, cut up1/2 cup finely chopped celery1/2 cup finely chopped carrot1/2 teaspoon Worcestershire sauce (Upload by user)

Pepper steak
Pepper Steak1 1/4 cups beef broth, divided1/4 cup soy sauce1 1/4 teaspoons ground ginger1/2 teaspoon granulated sugar1/4 teaspoon pepper1 (1 1/2 pound) boneless round steak, cut into strips1 garlic cloves, minced1/4 cup olive or vegetable oil4 medium green (Upload by user)

Pepper steak
Pepper Steak1 (1 pound) round steak, thinly sliced against the grain2 tablespoons vegetable oil1/2 cup thinly sliced mild onions2 crushed cloves garlic1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon sugar1 cup celery crescents4 green bell pepper, cut length (Upload by user)

Pot roast
Pot Roast1 (3 pound) chuck or rump roast1 teaspoon garlic powder1 teaspoon seasoned salt1 teaspoon pepper3 tablespoons vegetable oil2 cups water, plus some for gravy1 large onion, cut into wedges5 carrots, cut into 2 inch lengths3 or 4 russet potatoes, pee (Upload by user)

Pokomoke cider pot roast
Pokomoke Cider Pot RoastSource: iDamn Yankee in a Southern Kitchen/i, 1973 by Helen Worth"The spice enlivened cider in the exceptional Maryland recipe gives the beef slight sweetness and slight acidity, making it similar to Germany`s sauerbraten but more delicate in flavo (Upload by user)

Quick chinese pepper steak
Quick Chinese Pepper Steak1 pound 1/2 inch thick round steak 2 tablespoons vegetable oil 1 medium onion, sliced 1 medium green bell pepper, sliced 1 envelope au jus gravy mix 3/4 cup water 4 tablespoons soy sauce 3 cups cooked riceCut the meat in half l (Upload by user)

Roasted lime-cilantro roast
Roasted Lime Cilantro RoastAdapted from a recipe in Bon Appetit!Makes 12 servings.Begin this at least 12 hours before serving.8 garlic cloves 1 jalapeno pepper, seeded 1/4 cup chopped fresh cilantro 1/4 cup lime juice 1 tablespoon coriander seeds (Upload by user)

Texas t-bones
Texas T Bones1 (1 1/4 ounce) envelope taco seasoning 3 tablespoons olive oil 1 tablespoon minced garlic 2 T bone steaks, cut about 1 inch thickCombine taco seasoning, olive oil, and minced garlic to make a thick paste. Divide and rub mixture evenly over both sides of s (Upload by user)

Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)
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Rouladen
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Rouladen Of Beef
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Rouladen(Rolmups)
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Round Steak Deluxe
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Round Steak Smothered In Gravy
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Round-Up Beef (For a Crowd)
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