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Hearty Beef Brisket


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.