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Country Beef Brisket

Country Beef Brisket
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.
10-12 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Country Beef Brisket (continued)

Directions (continued)

  • 325° for 1 hour or until heat through. Yield: 10-12 servings.
Nutrition Facts: 1 serving equals 151 calories, 4 g fat (2 g saturated fat), 40 mg cholesterol, 746 mg sodium, 6 g carbohydrate, trace fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013