Louisiana Public Broadcasting Proudly Presents:
Lucy’s Classic Cajun Culture & Cooking
Sample Recipes

	Ingredients: 5-7 1/4 1 2 1/2 1 1 1 pounds beef brisket, trimmed well of fat salt and pepper to taste Louisiana red hot sauce to taste cup wine vinegar (approximately) small bag charcoal cans Dawn’s Mushroom Steak Sauce pound fresh mushrooms, sliced large sliced onion large cut-up bell pepper head of garlic, chopped Directions: Season the brisket well with salt, pepper and wine vinegar. Slit to make a pocket on one side. Stuff onions, bell pepper and garlic inside the pocket. Secure with toothpicks. Set aside and allow to remain in refrigerator overnight. Heat the charcoals in bar-b-que pit until they are really hot. Set brisket on rack and brown well on both sides, 10 minutes per side. Put in pan sprayed with non-stick spray. Pour steak sauce over brisket and sprinkle sliced mushrooms over sauce. Cover with foil. Bake at 200 degrees for 4-5 hours. Slice and pour gravy over meat before serving. Serves 6-8.

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