Nana Lara's Brisket Recipe - Allrecipes.com
Nana Lara's Brisket   Recipe
  • READY IN 4+ hrs

Nana Lara's Brisket

Recipe by  

"Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
  3. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
  4. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.
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Reviews More Reviews

Feb 08, 2011

Will make again. From my husband, "mommy's brisket is good!" It was delicious - even without the pinneaples (I didn't have any on hand).

 
Sep 22, 2011

Excellent flavor! I only had a 1.5 lb brisket so I quartered the recipe (and also omitted the pineapple). But I used the baking directions from the "Easy Bake Brisket" recipe because it seemed easier. I would highly recommend this ingredient combination though!

 
Dec 25, 2012

I found this recipe when searching for something to do with a brisket I had. My family loved!!! We now make it for every special occasion and big get together. Would definitely say give it a try. My dad even likes it and he doesn't care for brisket.

 
Aug 17, 2014

BRISKET SHOWDOWN! Nana Lara's Brisket vs. Wine-Braised Beef Brisket (both 5 star ratings but which did we like better?) Used the cooking method from this recipe for both briskets. Both were tender. Flavor wise - Nana Lara's is the winner in our family. The rub makes a huge difference which encrusts the brisket. The soy/pineapple combo brings a yummy flavor.

 
Nov 24, 2013

Didn't have meat tenderizer, instead added 1 Tbsp McCormick Season-All & 1 Tbsp Goya Adobo; increased brown sugar (light) to 1-1/2 Tbsp - all on a 5# fresh brisket. Also- crushed pineapple used was a 20 oz. can. After the 1 hr @ 350, I reduced heat to 275 for 3-1/2 hrs. OMG - sooooo tender & delicious.!!

 
Jul 26, 2013

This was amazing. Flavor was incredible. Simple and delicious. Will maybe try in a crock pot to save on time.

 
Nov 03, 2014

I prepared it as instructed except for the fact that I used the ancho chili powder I had since I did not have any regular chili powder. It was a huge hit. My wife even high fived me after I made it.

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 943 mg
  • 38%

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

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