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Barbecued Beef Brisket


3 1/2 lb beef brisket.
5 carrots, peeled and cut into one-inch chunks.
5 medium red potatoes, unpeeled, quartered.
3 medium onions, sliced.
1 cup of ketchup.
1 cup of water.
2 tablespoons of onion, minced.
2 tablespoons of cider vinegar.
1 tablespoon of horseradish.
1 tablespoon of mustard.
Salt and pepper.


Mix together the ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.

Place the brisket in a shallow glass baking dish and pour the marinade over. Cover and refrigerate overnight.

Preheat your oven to 375F (190C).

Scatter the sliced onions on top of meat.

Cover and bake for 3 hours.

Add the carrots and red potatoes. Cover and keep baking until the beef and the vegetables are tender (60 - 75 minutes).

Add salt to taste.

Cut the beef meat into slices and serve, using the juices as sauce.

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