How to Cook Beef Brisket

Cooks in the South (of the United States) often marinate and smoke their beef briskets first and then cook them slowly over a wood fire or hot charcoal. They will often baste the brisket throughout the cooking process, as well.

The recipe I offer here does not require smoking the meat, but please pay attention to the importance given to marinating and basting.

Roasted Beef Brisket

Ingredients

1 cup red wine (I recommend cabernet sauvignon)

2 tablespoons soy sauce

2 tablespoons worcestershire sauce

2 onions

2 cloves garlic, minced

1 3-pound beef brisket, roast cut

Directions

1. Peel and grate one of the onions.

2. Mix grated onion, wine, soy sauce, worcestershire sauce and minced garlic together in a non-corrosive baking pan. This is your marinade.

3. Place brisket roast in pan and turn it to completely coat it in marinade.

4. Place pan in refrigerator and allow to marinate for at least 4 hours and preferably overnight.

5. Preheat oven to 350 degrees F.

6. Slice the second onion into rings and toss the slices around the roast in the pan.

7. Cover pan with lid or aluminum foil.

8. Place pan in oven and roast for 3 hours or until the meat is quite tender. Baste from time to time with the excess juices from the bottom of the pan.

9. Remove pan from oven and allow the brisket roast to cool some. Cut the meat into slices. Before serving, pour leftover pan juices and onions over brisket.

About the author: Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html