Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

April 5, 2009

Foodie With Family: Encouraging loose teeth


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.

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