Posted by: Daryl & Wendy Ashby | April 12, 2011

Something Different

My family loves Brisket. We all relish the flavour that only Brisket can provide.

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

So here is my proven recipe:


  1. 2 lb (900 g) Beef Brisket
  2. 2 cups (500 ml) Beef Broth/Beef Stock
  3. 1/2 cup (125 ml) Red Wine Vinegar
  4. 1/4 cup (65 g) Brown Sugar
  5. Garlic Cloves Minced
  6. 1 cup (1 and 1/2 onions) Chopped Onions
  7. 1/4 cup (60 ml) Dijon Mustard
  8. 1/4 cup (60 ml) Soy Sauce 

(Serves 8)
(Place beef brisket to be marinated in baking dish or large plastic container. Combine all ingredients  in a suitable  mixing bowl, mix well. Pour marinade over brisket, turning to coat to ensure all areas are covered. Cover and refrigerate 8 hours or more, can be left overnight.

Note: when refrigerating Beef Brisket or any other types of meat keep at the bottom of the fridge. This is the safest way to store meat and is industry practice. This is done to avoid the meat or marinade leaking and contaminating other perishables in the fridge. 

When beef is fully marinated heat oven to 325F (160C). Drain brisket, keeping marinade aside. Place brisket and half of marinade (about 3/4 cups) in 13×9 baking dish. Cover dish to hold in all the flavor while cooking. Remaining marinade can be reused or disposed of. Bake at 325F (160C) for 4 hours or until tender.

Note: If unfamiliar with roasting meats refer to packet. As a rule of thumb the larger the cut of meat the lower the temperature and the longer you cook it. The smaller the meat, the higher the temperature and the shorter length of time you cook it for. This is because larger cuts of meat will cook more on the outside before heat reaches the middle of the meat. A lower temperature will allow the meat to heat up evenly.

Garlic Beef and potatoes are an old classic. Mash potatoes are recommended with this recipe to soak up the delicious marinade.

Let me know how you like it.


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