Ingredients Jump to Instructions ↓

  1. 1 beef brisket (5 to 6 pounds)

  2. 2 medium-size onions, thinly sliced

  3. 2 medium-size lemons, thinly sliced

  4. 1 cup port wine or apple juice

  5. 1/2 cup firmly packed brown sugar

  6. 1 tablespoon dry marjoram leaves

  7. 1 teaspoon coarsely ground pepper

  8. 8 to 10 medium-size sweet potatoes (about 5 pounds total)

  9. 8 kale leaves, rinsed and drained, optional

Instructions Jump to Ingredients ↑

  1. Preparation: Trim and discard excess fat from beef brisket . In a 12- by 18-inch roasting pan, place onion slices and 3/4 of lemon slices; enclose remaining lemon in plastic wrap and chill. Lay beef brisket on top of onion and lemon. Mix together port wine or apple juice, brown sugar, and marjoram; stir until sugar dissolves, then pour evenly over brisket . Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300 degrees F. oven until brisket is very tender when pierced, about 4 hours. Meanwhile, about 1-1/2 hours before beef brisket is scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket . When brisket is tender, uncover pan and return it to the oven to brown the meat slightly, about 15 minutes. Remove beef brisket from pan and place on a platter; keep warm. When sweet potatoes are soft when pressed, remove them from oven, add to brisket platter, and keep warm. Skim off and discard fat from pan juices. Place the roasting pan over high heat; boil juices, uncovered, stirring often. As the mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-1/2 cups, 20 to 30 minutes. Spoon marmalade over beef brisket , then garnish with reserved chilled lemon slices. Decorate platter with kale leaves. To serve, slice beef brisket across grain. Yield: 8 to 10 servings Source: Sunset Recipe Annual 1988 (Lane Publishing - Out of Print) Reprinted with permission.


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