1 6-pound brisket
Rub into beef:
1 1/2 tablespoons seasoning salt, pepper, paprika
Marinate beef for 8 hours in:
2 cups oil
2 cups cider vinegar
1/2 cup Worcestershire
2 bay leaves
Place in covered container over indirect heat for 3 1/2-4 hours, basting with marinade every 30 minutes.
The last hour of cooking, coat both sides of brisket with barbeque sauce. Continue to cook until tender and baste only the top.
4 cups catsup
1 cup cider vinegar
2 cup Worcestershire sauce
1 medium onion, grated
1/2 cup butter
2 tablespoons seasoning salt
2 tablespoons brown sugar
1 tablespoon chili powder
1 bay leaf
1 tablespoon pepper
Bring to boil. Remove bay leaf.
3 and 1/2 pounds 1st cut Beef Brisket
2 cups Heinz ketchup
1 cup brown sugar
1 and 3/4 cup apple cider vinegar
2 packages Lipton Onion Soup Mix
6 large cloves of garlic
1 tablespoon pepper
Place all ingredients (except brisket) in a bowl and mix well.
Divide marinade in half and marinate brisket for 24 hours.
Place brisket and the marinade you marinated it in into baking pan, cover and bake 2-3 hours at 350* – fork tender.
After cooking, refrigerate overnight.
Take out and slice thinly AGAINST the grain (while cold).
Place in clean baking dish, cover with remaining marinade and reheat at 350* 15-20 minutes until hot.
I’ve seen variations of this recipe in several people’s book, and have always been skeptical. If you’re up for something new, then like me, be ready to have your world rocked: Norene Gilletz’s recipe from Gourmania.com will make you a believer.
3 onions, sliced
4 1/2 to 5 lb. beef brisket, well-trimmed
4 cloves garlic, crushed
Salt & pepper, to taste
1 tsp. dried basil
1 tbsp. paprika
1/4 cup apricot jam
2 tbsp. lemon juice
1 cup diet cola (use regular cola if you can’t find diet)
1. Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.
2. Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.
Yield: 12 servings. Reheats and/or freezes well.
The recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)