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  Red wine 1 Cup (16 tbs)
  Beef broth 1 Cup (16 tbs)
  Fresh lime juice 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1⁄4 Cup (4 tbs)
  Spicy barbecue sauce 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Jalapeno peppers 2 , seeded and minced
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Paprika 1 Teaspoon
  Beef brisket 5 Pound, rolled and tied
  Vegetable oil 1 Tablespoon

In medium bowl, combine red wine, beef broth, lime juice, Worcestershire sauce, brown sugar, Spicy Barbecue Sauce, parsley, garlic and peppers; set aside.
In small bowl, combine salt, pepper and paprika. Rub salt mixture all over brisket; place brisket in sturdy plastic bag set in a large bowl. Pour wine mixture into bag; seal well. Refrigerate at least 24 hours or up to 3 days, turning brisket occasionally.
Reserving 3/4 cup (175 mL) of the marinade, remove brisket from marinade; dry well. Rub brisket with oil. Sear brisket on hot barbecue or in large skillet over medium-high heat, turning often until browned all over.
Transfer brisket, fat side up, to large sheet of heavy-duty foil placed in shallow roasting pan. Pour reserved marinade over brisket; wrap securely in foil. Roast in 250F (120C) oven 8 hours, until tender. Slice thinly across the grain; serve with Spicy Barbecue Sauce.

Recipe Summary

Main Dish

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Texas Brisket Recipe