Beef Brisket Recipe
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.
Cooking Tip: Be sure to place the meat in the pan fat-side up for baking. The texture of brisket requires slicing across the grain through the long fibers into thin slices.
- 1 cup dry red wine
- 2 Tbsp soy sauce
- 1 small onion, finely chopped
- 1 celery stalk, thinly sliced
- 3 large garlic cloves, finely chopped
- 3 – 4 lbs beef brisket
- Sea salt and freshly ground black pepper
- 1 medium onion, thinly sliced
- Optional, Root vegetables, such as carrots, rutabagas, parsnips and turnips.
Make Marinade Sauce
Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours or overnight, turning occasionally. You can also make a pouch for the meat with heavy foil.
After marinating brisket
Preheat oven to 325 degrees.
Remove brisket and place fat-side up in a roasting pan or dutch oven. Spread sliced onions around brisket and cover with the marinade. Sprinkle with sea salt and freshly ground black pepper. Cover tightly with heavy foil or a lid. Bake 2.5-3 hours, until tender. After 1 hour add root vegetables and 1 cup water. Check each hour during roasting time and add water, if needed, to keep brisket from drying out.
When done, remove brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions to serve.