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

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"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"
TOTAL TIME: Prep: 10 min. + marinating Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 2-1/2 hours
MAKES: 8 servings


  • 1 tablespoon all-purpose flour
  • 1 large oven roasting bag
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons onion salt
  • 2 teaspoons pepper
  • 1 to 3 tablespoons liquid smoke, optional
  • 1 fresh beef brisket (about 4 pounds)
  • 1 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons ground mustard
  • 3 drops hot pepper sauce

Nutritional Facts

6 ounce-weight: 348 calories, 10g fat (4g saturated fat), 96mg cholesterol, 1392mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 47g protein.


  1. Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef. Yield: 8 servings.
Originally published as Marinated Beef Brisket in Quick Cooking March/April 1998, p59

Light-Bodied Red Wine

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

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lincop56 User ID: 4542356 202619
Reviewed Aug. 21, 2013 Edited Dec. 5, 2013

"My husband raved about this recipe, took some to work, and everyone asked me for the recipe. Keeper"

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