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Black Lung Braised Brisket

By: chrisiscool11  
"This beef brisket simmers away in a smoky, tangy, flavorful broth and is fork-tender."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 172 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs 45 Min
Ready In:
10 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke flavoring
  • 1 tablespoon molasses
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 1 (3 pound) beef brisket
  • 2 (14 ounce) cans beef broth

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 622 | Total Fat: 51.6g | Cholesterol: 123mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2009 by Cooking in Coco 
The recipe is very good. The name is very unappealing. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by GMD 
I have always thought that if you are going to use marinade for sauce you should make extra... MORE

 
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