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Baked Brisket

By: TOBYSGIRL  
"The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference."

Rating: This weblink has been rated 2 times with an average star rating of 2.0 Read Reviews (2)

Rate/Review | 417 people have saved this

What to Drink?

Wine Syrah
Cocktail Orange Cruiser
Prep Time:
20 Min
Cook Time:
6 Hrs
Ready In:
1 Day 6 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 1 brisket
 

Ingredients

  • 8 pounds beef brisket
  • 20 cloves garlic
  • 2 bunches cilantro
  • 1 1/4 cups red wine vinegar
  • 3 onions, thinly sliced
  • 1 tablespoon all-purpose flour

Directions

  1. Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.
  2. In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Shake flour into largest size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.
  5. Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 487 | Total Fat: 40.2g | Cholesterol: 110mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2006 by LAW 
This recipe sounded so good. The smell while cooking wasn't appetizing at all. I will... MORE

 
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