Baked Brisket Recipe - Allrecipes.com
Baked Brisket Recipe
  • READY IN 1+ days

Baked Brisket

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 brisket Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs
  • READY IN

    1 day 6 hrs 20 mins

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.
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Reviews More Reviews

Jun 12, 2006

This recipe sounded so good. The smell while cooking wasn't appetizing at all. I will definitely not make this recipe again!

 
Sep 20, 2010

The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant while cooking. My husband is a very picky eater as is my son and they both enjoyed the entree. The meat was tender and fell apart as I took it from the bag. I made sure the fat was trimmed off the front, I think that made the difference between tender and stringy. I thoroughly enjoyed this dish and will make it again.

 

5 Ratings

Jul 19, 2010

The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might try this recipe again with a different cut of meat. Thanks anyway!

 
Mar 30, 2014

Pissed! Spent $15 bucks on this and the 6 hours was way toooooooo long! It shriveled and burnt! 6 hours should not have been suggested

 
Sep 02, 2013

I kinda did this one out of the box. I rubbed the beef with rib rub, wrapped it up in 3 layers of foil and before I closed it up, added a maybe 1/2 each of red wine vinegar and soy sauce. Popped it on the BBQ over indirect heat for 4 hours. Every once in a while, I turned it around NOT over. By the time I figured it was done, I poured the sauce in a lil pot, added some chopped onions/cilantro. The family Loved it! 6 thumbs UP! Thanks Tobysgirl, Keeper for sure!

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 40.2 g
  • 62%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 100 mg
  • 4%

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

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