| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef brisket |
| 2 |
c |
Beef broth |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Firmly packed brown sugar |
| 3 |
|
Garlic cloves, minced |
| 1 |
c |
Chopped onions |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Soy sauce |
INSTRUCTIONS
Place brisket in 13x9 (3-quart) glass baking dish or large resealable
plastic bag. In medium bowl, combine all remaining ingredients; mix well.
Pour over brisket, turning to coat; cover dish or seal bag. Refrigerate 8
hours or overnight. Heat oven 325F. Drain brisket, reserving marinade.
Place brisket and half of marinade (about 1-3/4 cups) in 13x9 baking dish;
cover. Discard remaining marinade. Bake at 325 for 4 hours or until
tender. 8 servings.
Typically we marinate it overnight and cook for 4 hours (no longer). It is
delicious!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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