Ingredients Jump to Instructions ↓

  1. 8 lb Brisket (8 to 10 lb) 

  2. 1 tb Salt

  3. 1/4 c Dry red wine 

  4. 5 Cloves garlic, minced

  5. 1 tb Molasses 

  6. 2 Onions, minced fine

  7. 1/4 c Soy sauce 

  8. 2 Stalks celery, minced fine

  9. 1 ts Peppercorns Pepper, coarsely ground

Instructions Jump to Ingredients ↑

  1. Make a marinade of wine, molasses, soy sauce, peppercorns, salt garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy- duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches. Serves 20 …….. Cooking a brisket recalls an elementary law of physics. What happens to water at 212-deg? It boils away. By cooking a brisket at 200-deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed–a good method is to use what is called a drugstore wrap. Here’s what you do. You’ll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. Here’s how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you’ll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now life the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This is what should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process. When I cook this brisket, I do the whole thin after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman’s scheme. You can eat this for several days without screaming. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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