Texas Marinated Brisket
Yield
6 servingsPrep
30 minCook
8 hrsReady
16 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 10 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
onions
finely chopped |
|
| ⅓ | cup |
red wine vinegar
or cider vinegar |
|
| 1 ½ | tablespoons |
lemon juice
fresh |
|
| 1 ½ | tablespoons |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
dry mustard
|
|
| 1 ½ | teaspoons |
cayenne pepper
|
|
| 6 | pounds |
beef brisket
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1E+1 | cloves |
garlic
peeled and minced |
|
| 237 | ml |
onions
finely chopped |
|
| 79 | ml |
red wine vinegar
or cider vinegar |
|
| 23 | ml |
lemon juice
fresh |
|
| 23 | ml |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
dry mustard
|
|
| 7.5 | ml |
cayenne pepper
|
|
| 2.7 | kg |
beef brisket
|
|
Directions
Heat oil in medium-size saucepan over medium heat.
Add garlic and onion; cook for 8 minutes or until softened.
Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne.
Simmer, covered, 15 minutes.
Remove from heat; let stand 20 minutes or until cooled.
Place meat in roasting pan.
Brush both sides of meat with sauce, spooning any remaining sauce on top.
Cover; refrigerate overnight.
To bake; heat oven to 350?.
Bake meat, covered, for 2 hours.
Reduce oven temperature to 250?; cook 6 hours or until fork tender.
Slice meat against grain.
Serve with bottled barbecue sauce (or your own favorite recipe) for dipping.
