SWEET AND SASSY RECIPES

Steps:

• Preheat oven to 375 degrees. Rinse brisket in cold water. If you have a roasting pan with a rack, fill the bottom with water, and place the brisket on the rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place the brisket on the top rack of the oven set in the middle with the lower rack just below it with the water-filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
• Place the brisket in the oven to cook. Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate (about 1 hour per pound).
• Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on the stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
• Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket.
• Half-way through your cook time, flip the brisket over.
• Spoon sauce over the top allowing it to run down the sides.
• Place the brisket back into the oven.
• Place sauce back on the stovetop on a low setting. The sauce will thicken as it cooks.
• Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set.
• Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.

Steps:

• Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
• Good on meatballs and chicken.