|1- 8 to 10 pound beef brisket |
1 tablespoon salt
1/4 cup red wine
5 cloves garlic, pressed
1 tablespoon molasses
2 onions, minced fine
1/4 cup soy sauce
2 stalks celery, minced fine
1 teaspoon peppercorns
pepper, course ground
|Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions and celery. Lay the trimmed brisket on a large piece of heavy duty foil and spread the marinade over all the surfaces. Wrap the brisket tightly. Place in refrigerator and marinade for 24 hours.|
Open foil and sprinkle the brisket generously with freshly milled black pepper. Reseal, place in a large open roasting pan. Place in a 200 degree oven and cook for 8 hours.
Remove from oven. Rewrap the meat in clean foil. Reserve pan juices to serve with meat. Good served hot or cold.
Note: 200 degrees saves all inherent juices and the meat is made more tender.