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Country Beef Brisket Recipe

Country Beef Brisket Recipe

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.
TOTAL TIME: Prep: 20 min. + marinating Bake: 4 hours + chilling YIELD:10-12 servings


  • 1 fresh beef brisket (2-1/2 to 3 pounds), trimmed
  • 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
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup packed brown sugar
  • 1/2 to 1 teaspoon Liquid Smoke, optional


  • 1. Place brisket in a shallow pan. Combine the soy sauce, broth, lemon juice and garlic powder; pour over meat. Cover and refrigerate overnight.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 each: 151 calories, 4g fat (2g saturated fat), 40mg cholesterol, 746mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Country Beef Brisket

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pnielsen1 User ID: 5347784 26157
Reviewed Nov. 16, 2014

"I have been looking for brisket recipes for a couple of years and this is the best that I have found! I love it so much that I saved it to my recipe box and I can pull it up any time!"

CakeOne User ID: 4595677 33924
Reviewed Mar. 21, 2011

"For a bit of advice inject the brisket with some of the marinade it makes the brisket more tender and enhances the flavor."

Tom1234 User ID: 5046863 16368
Reviewed Jun. 15, 2010

"The Brisket was a little tough. But very flavorful. I would make this again."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.