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You are here: Home / Entrees / Beef / Beef Brisket

July 20, 2015 By Ruth Guerri

Beef Brisket

This brisket is so flavorful and rich and the entire house smells heavenly while it cooks away for hours. Incredibly flavorful! A winter time delight! Plan ahead, this brisket marinates overnight.

Ingredient:
Serves 4 – 6

Marinade:
• 1 cup of dry red wine (Cabernet)
• 2 Tbs of soy sauce
• 2 Tbs of Worcestershire sauce
• 1 small onion – grated
• 4 garlic cloves – minced
• 1 – 4 lb brisket

• 2 onions, sliced
• 2 cups whole small mushrooms

•  Tbs of flour
• 1 Tbs of water

Directions:

In a deep roasting pan, add marinade ingredients and mix well, then add the brisket and turn to coat both sides. Let rest overnight.
Remove from refrigerator and bring to room temperature. Preheat oven to 350°. Cover the pan with foil or a lid and roast the brisket, 1 hour per pound, add the mushrooms and onions and any veggie you like for the last hour of cooking time.
Transfer the meat and vegetables to a platter, pour the juice through a strainer, into a saucepan.
Stir together the flour and water and add to the sauce, cook until thickened, stirring constantly.
To serve, cut the brisket across the grain, plate it with the vegetables, and pour the sauce over the top.

Note to cooks:  This is a perfect make ahead dish. Make the day before, let cool completely, cover and refrigerate.  The next day, heat thru, covered at 350, for about 20 to 30 minutes.

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Filed Under: Beef, Entrees Tagged With: #beefbrisket, #countryliving, #homecooking, #simplerecipes

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Comments

  1. Celeste says

    July 20, 2015 at 6:17 pm

    Can I do this in a crockpot?

    • RUTH GUERRI says

      July 21, 2015 at 2:50 pm

      Oh sure, that would work just fine!

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Hi! I’m Ruth

Welcome to the Cabin in the Woods! My name is Ruth, I’m an ex model who retreated to the woods over 30 years ago! We live in an an old log cabin deep in the forest that we built ourselves! I’m a constant cook and live very close to nature. A pioneer woman by choice! read more »

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