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