Here’s a great dish to prepare for an early February party–perhaps a Super Bowl gathering, February 5.
This recipe just takes a little planning but very little work. It will take two days total, so plan accordingly. Marinate the meat for 24 hours to get the best flavor, and allow 8 hours to cook the meat. The recipe calls for cooking it in the oven, but I am sure the brisket could be cooked on low in a slow cooker or crock pot for the same amount of time. (I don’t own one, so I’ve never tried it.)
This tastes great with the Rice Soubise recipe I posted last week.
Marinated Beef Brisket
Allow 10 hours total prep and cooking time, plus overnight to marinate
1½ cup canola oil
2 tablespoons Worcestershire sauce
1 cup red wine
1 cup soy sauce
2 teaspoons parsley, chopped
½ cup fresh lemon juice
8-10 pound beef brisket (it will shrink during cooking.)
Mix the first six ingredients in a glass measuring cup (I use Pyrex). Place the brisket in a shallow pan that is large enough to just hold it, then pour the marinade over the beef and marinate for 12-24 hours in the refrigerator. Drain off the marinade.
NOTE: Due to its fat content, do not pour the marinade down the sink drain as it might clog the pipes. The marinade can be saved and used again within two weeks as long as it kept in the refrigerator and is used only for beef brisket.
Place the beef, fat-side up, in a roasting pan.
Tina’s Tip: The beef will release a fair amount of liquid, so make sure the pan you choose has at least 3-inch-high sides.
Cover the brisket with foil, and bake it in a 225-degree oven for 8 hours. Most of the brisket should be fork-tender when done. Allow the beef to cool, then remove excess fat before slicing. Cut the meat against the grain in slices about 1/4 inch thick.
This recipe is from my mother’s cousin Susan Hamilton–Thank you, Susan!
What would you serve this with? It sounds delicious! Go Hawks!
Brisket is great with roasted root vegetables.