Back to Country Beef Brisket

Print Options

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 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 Pairings

Light-Bodied Red Wine

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