Black Lung Braised Brisket Recipe - Allrecipes.com
  • READY IN ABOUT 11 hrs

Black Lung Braised Brisket

Recipe by  

"This beef brisket simmers away in a smoky, tangy, flavorful broth and is fork-tender."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs 45 mins
  • READY IN

    10 hrs 55 mins

Directions

  1. Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
  2. Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
  3. Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.
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Reviews More Reviews

Feb 16, 2010

I didn't read the recipe through so I never had a chance to marinate the brisket. Even though the meat did not marinate, it was so tender. I thickened the marinade with cornstarch after it was done cooking. It made a delicious gravy. I did not have liquid smoke but I don't think I would have liked it anyway and I only had one can of beef broth. I really don't think that two cans are necessary. I will definitely make this again.

 
Nov 20, 2009

I have always thought that if you are going to use marinade for sauce you should make extra and set it aside. I made the marinade and it is really good but I made extra and discarded the meat soaked marinade in the bag. Very tender...and the name doesn't fit.

 
Nov 19, 2009

The recipe is very good. The name is very unappealing.

 
Sep 05, 2011

This brisket met with approval when I served it to family and a guest. The meat was tender and tasty and the pan juices made a nice addition on the plate. I had hoped for a little more flavor in the center of the meat, so I sliced the leftovers and sealed them up in a container with the juices poured over the top. The next day, the flavor was a lot more consistent. Next time I make this, I will seal the marinated meat and the marinade in heavy foil, place in a roaster, and bake at 350 for about 4 hours, as I do with another brisket recipe, in hopes of working the flavor deeper into the meat. We will be trying this again - it's well worth the experimenting time!

 

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Nutrition

  • Calories
  • 622 kcal
  • 31%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 51.6 g
  • 79%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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