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 meal fit for any hungry family!

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

Oven-Roasted Brisket

This recipe comes courtesy of my mom. I've always loved brisket growing up. So now I make it for my family.

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Prep Time 1 day d

Cook Time 8 hours hrs

Ingredients Method Notes

Ingredients

  

• 1 large brisket, with fat

Marinade

• 1 cup Worcestershire sauce
• 1/4 cup olive oil
• 1 package onion soup mix
• 1 cup red wine (always use wine you would drink!)
• salt, pepper

Method

 

1. Mix the marinade ingredients well in a small bowl.
2. Add the brisket to a 2-gallon Ziploc bag.
3. Add the marinade to the bag and coat well.
4. Place the bag in a refrigerator to marinate overnight.
5. In the morning, preheat the oven to 250.
6. Place the brisket and marinade in a large cooking pan in the oven for 8 hours.
7. Once fully cooked, let the brisket rest.
8. Save the drippings and pour it over the brisket while it's resting.
9. You can cut the brisket in strips or shred it. Either way, you can't go wrong.
10. Plate the brisket with your choice of sides and that's it! A perfect meal!

Notes

Sides can include green beans, asparagus, or other greens and mashed potatoes.