Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

April 5, 2009

Foodie With Family: Encouraging loose teeth

(Continued)

In a mixing bowl or large measuring cup use a fork or whisk to mix together the remaining ingredients. Pour over the brisket. Cover, turn heat to "LOW" and cook for 8-10 hours or until the brisket falls apart easily when tested with a fork. Allow to cool to a comfortable temperature (or cool in fridge overnight for easier removal of any fat). Remove beef to a cutting board or platter and use your hands or two forks to shred the meat into bite-size pieces. Add back to the cooking juices, toss to coat and serve on hot rice or sandwich rolls.

You can read more of Rebecca's recipes, kitchen tips and parenting adventures at www.foodiewithfamily.com. For more of Rebecca's Food With Family, log on to record-eagle.com/rebeccalindamood.

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