| Beef brisket, which is meat taken from the lower | | | | 1 3-pound beef brisket, roast cut |
| chest area of the cow, is one of my favorite cuts of | | | | Directions |
| meat, but admittedly it can be tough or stringy when | | | | 1. Peel and grate one of the onions. |
| not prepared and cooked properly. Generous | | | | 2. Mix grated onion, wine, soy sauce, worcestershire |
| marinating is one of the main keys to ensuring that it is | | | | sauce and minced garlic together in a non-corrosive |
| moist and flavorful when you set it on the table. | | | | baking pan. This is your marinade. |
| Cooks in the South (of the United States) often | | | | 3. Place brisket roast in pan and turn it to completely |
| marinate and smoke their beef briskets first and then | | | | coat it in marinade. |
| cook them slowly over a wood fire or hot charcoal. | | | | 4. Place pan in refrigerator and allow to marinate for at |
| They will often baste the brisket throughout the | | | | least 4 hours and preferably overnight. |
| cooking process, as well. | | | | 5. Preheat oven to 350 degrees F. |
| The recipe I offer here does not require smoking the | | | | 6. Slice the second onion into rings and toss the slices |
| meat, but please pay attention to the importance given | | | | around the roast in the pan. |
| to marinating and basting. | | | | 7. Cover pan with lid or aluminum foil. |
| Roasted Beef Brisket | | | | 8. Place pan in oven and roast for 3 hours or until the |
| Ingredients | | | | meat is quite tender. Baste from time to time with the |
| 1 cup red wine (I recommend cabernet sauvignon) | | | | excess juices from the bottom of the pan. |
| 2 tablespoons soy sauce | | | | 9. Remove pan from oven and allow the brisket roast |
| 2 tablespoons worcestershire sauce | | | | to cool some. Cut the meat into slices. Before serving, |
| 2 onions | | | | pour leftover pan juices and onions over brisket. |
| 2 cloves garlic, minced | | | | |