Food Edition: Oven-Roasted Brisket

This recipe comes from my mom. Brisket is a staple in any household in Texas and ours was no exception. It’s not a cheap cut of meat but it feeds many. Leftovers are never a problem. And though this is not a smoked brisket recipe, serve it up with mashed potatoes, your choice of vegetable, and a roll and you have a mean fit for any hungry family!

You’ll want a nice big brisket. Leave the fat on and marinate overnight.

Marinade

1 cup of Worcestershire sauce

1/4 cup of olive oil

1 package of onion soup mix

1 cup of red wine

Salt, pepper

I place the brisket in a 2-gallon bag along with the marinade. Mix well and place in a bowl to marinate overnight in the refrigerator.

In the morning, preheat the oven to 250. Place the brisket and marinade in a large cooking pan in the oven for 8 hours. Once fully cooked, let the brisket rest. I save the drippings and pour it over the brisket while it’s resting. You can cut the brisket at this point or shred it. Either way, you can’t go wrong.

Plate the brisket with your choice of sides and that’s it! A perfect meal!