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Marinated Beef Brisket

 Marinated Beef Brisket
"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!"
8 ServingsPrep: 10 min. + marinating Bake: 2-1/2 hours


  • 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


  • 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.

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Marinated Beef Brisket (continued)

Nutritional Facts: 6 ounces equals 348 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 1,392 mg sodium, 16 g carbohydrate, trace fiber, 47 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.