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Ingredients
- 8 lb Brisket (8 to 10 lb)
- 1/4 c. Dry red wine
- 1 Tbsp. Molasses
- 1/4 c. Soy sauce
- 1 tsp Peppercorns
- 1 Tbsp. Salt
- 5 x Cloves garlic, chopped
- 2 x Onions, chopped fine
- 2 stalk celery, chopped fine Pepper, coarsely grnd
Directions
- Make a marinade of wine, molasses, soy sauce, peppercorns, salt garlic, onions, and celery. (You can put onions and celery in processor till almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy- duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hrs. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or possibly jelly roll pan). Place in a 200-deg oven and cook for 8 hrs. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with hot meat. Good warm or possibly cool on sandwiches.
- Serves 20............................................... Cooking a brisket recalls an elementary law of physics. What happens to water at 212-deg It boils away. By cooking a brisket at 200-deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important which the cooking sack be completely sealed-a good method is to use what is called a drugstore wrap. Here's what you do. You'll probably notice which a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. Here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now life the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds till you have a tight package. Press fold flat against the meat. This is what should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process. When I cook this brisket, I do the whole thin after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed.
- By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 12 servings | |
| Calories 614 | |
| Calories from Fat 403 | 66% |
| Total Fat 44.65g | 56% |
| Saturated Fat 14.17g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 4531mg | 189% |
| Potassium 977mg | 28% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.87g | 1% |
| Protein 44.6g | 71% |
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