igh heat. Carefully add beef brisket and brown the meat on
owl. Triple or quadruple the recipe and keep the rest in
e addition.
Remove the brisket from the fridge.
The
ixture all over the brisket. Place brisket in resealable plastic bag.
Mix all ingredients; place brisket in a covered pan.
Pour marinade over brisket.
Marinate overnight in refrigerator.
Cook in oven in covered pan at 350\u00b0 for about 3 hours or until tender. Slice brisket and serve with marinade sauce from pan.
Mix all ingredients except brisket and spread over brisket. Wrap brisket in foil and marinate overnight in refrigerator.
Next day, bake 4 hours at 325\u00b0.
Open foil carefully and baste with 1/2 jar of Woody's cooking sauce, then close foil and cook 1 hour longer.
Very good!
Place brisket on a rack in a large, covered, baking pan.
Mix, in a small bowl, garlic salt, celery salt, onion salt, black pepper, liquid smoke and Worcestershire sauce.
Using a pastry brush, brush the marinade onto the brisket. Bake in a slow oven at 325\u00b0 for about 4 to 5 hours.
Let cool and slice.
Drain the juice from pan and chill.
Remove fat and use juice over meat when it is reheated.
Mix the lemon juice, pepper, parsley and marjoram together.
Coat the brisket with the mixture and let marinate overnight in the refrigerator.
It's best to do this in the baking dish that you will be using.
The next day brown the meat on all sides and return to the marinade.
Add the onion and red wine over the top of the brisket and cover with foil.
Roast in oven at 325 degrees F for 2 1/2 to 3 hours.
Mix and pour over brisket and marinate overnight. Add a cup of wine and cover with foil. Bake 8 hours at 250\u00b0.
o 350 dg. and place brisket fat side up in baking
Put brisket in plastic cooking bag.
Mix all remaining ingredients and pour over meat in bag.
Close bag tightly and marinate 24 hours, turning several times.
Leave in bag.
Make 5 or 6 small slits in bag and cook in 275\u00b0 oven for 5 to 6 hours. To serve, remove meat from bag and slice trimming excess fat. Skin marinade to remove fat and serve with meat.
Serves 6 to 8.
ogether in medium bowl. Place brisket in glass baking dish or
e spice mixture on the brisket on all sides. If you
ryovac bag, and remove the brisket, saving the bag.
Rinse
ound black pepper.
Dust brisket generously with flour. Place a
First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.
ub all sides of the brisket. Cover tightly with plastic wrap
dges of pan. Pat brisket dry with paper towels.
efore baking, please follow this recipe recommendations recipe#361142.
NOTE: *If
dobo**, set aside.
Slice Brisket to desired thickness.
Slice