Favorite Marinated Brisket Recipe
Favorite Marinated Brisket Recipe photo by Taste of Home
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Favorite Marinated Brisket Recipe

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I've made this recipe for years. Words I hear whenever I serve it are "Yummy!" and "Pass the brisket, please!" —Terri Singer, Ottawa, Ontario
TOTAL TIME: Prep: 20 min. + marinating Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 2-1/2 hours
MAKES: 8 servings


  • 3 garlic cloves, minced
  • 1 tablespoon paprika
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh beef brisket (3 pounds)
  • 3 cups water
  • 1 bottle (12 ounces) chili sauce
  • 1/2 cup soy sauce
  • 1/3 cup maple syrup
  • 2 medium onions, sliced
  • 6 medium potatoes, peeled and cut into 2-in. pieces

Nutritional Facts

5 ounces cooked beef with 3/4 cup vegetables and 2 tablespoons cooking juices: 426 calories, 8g fat (3g saturated fat), 72mg cholesterol, 1491mg sodium, 48g carbohydrate (17g sugars, 4g fiber), 40g protein.


  1. Mix first five ingredients; rub over brisket. Mix water, chili sauce, soy sauce and syrup; pour 2-1/2 cups into a large resealable plastic bag. Add brisket; seal bag and turn to coat. Refrigerate at least 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Preheat oven to 350°. Place onions in an ovenproof Dutch oven. Drain beef, discarding marinade in bag. Place brisket over onions; arrange potatoes around meat. Pour remaining marinade over the top.
  3. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove brisket and potatoes to a serving plate. Skim fat from cooking juices. Cut diagonally across the grain into thin slices. Serve meat and potatoes with cooking juices.
    Freeze option: Using a slotted spoon, remove vegetables to a bowl to cool. Transfer whole brisket and cooking juices to a greased 13x9-in. dish; cool completely. Add vegetables. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat brisket and vegetables, covered, until a thermometer inserted in center reads 165°, about 1 hour. Thinly slice meat across the grain. Serve meat and potatoes with cooking juices.
    Yield: 8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Favorite Marinated Brisket in Taste of Home Christmas Annual Annual 2017, p127

Light-Bodied Red Wine

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

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