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Country Beef Brisket Recipe

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Because brisket was often on sale, it became a frequent dish on the dinner table. I used to boil the brisket to make it more tender, but then it had a very bland taste. A good friend gave me this recipe, and I haven't boiled a brisket since. I hope your family enjoys it as much as mine does.

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10-12 Servings
Prep: 20 min. + marinating Bake: 4 hours + chilling

Ingredients

1 fresh beef brisket (2-1/2 to 3 pounds), trimmed
MARINADE:
1/2 cup soy sauce
1 can (10-1/2 ounces) condensed beef broth, undiluted
2 tablespoons plus 1-1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
Paprika
SEASONED BROTH:
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup packed brown sugar
1/2 to 1 teaspoon Liquid Smoke, optional

Directions

Place brisket in a shallow pan. Combine the soy sauce, broth, lemon juice and garlic powder; pour over meat. Cover and refrigerate overnight.
Drain meat, reserving 1 cup marinade. Refrigerate reserved marinade. Place meat in a shallow baking pan; sprinkle with paprika. Cover tightly with foil. Bake at 325° for 3 hours or until meat is tender. Cool and refrigerate meat; discard cooking juices.
When thoroughly chilled, slice meat and return to the baking pan. Combine seasoned broth ingredients and reserved marinade in a saucepan. Simmer for 10 minutes; pour over meat. Cover and bake at 325° for 1 hour or until heat through. Yield: 10-12 servings.

Country Beef Brisket published in Country Extra September 1993, p47

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