Recipe courtesy of Diane Kirkbride
Beef Brisket
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- Level: Easy
- Total: 3 hr 20 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 3 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 580
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 195 mg
- Sodium
- 498 mg
- Level: Easy
- Total: 3 hr 20 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 3 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 580
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 195 mg
- Sodium
- 498 mg
Ingredients
Directions
- Preheat oven to 300 degrees F. Place the brisket on a sheet of heavy-duty foil. Mix Liquid Smoke and Worcestershire. Rub both sides of meat with mixture. Sprinkle fat side of meat with salt and pepper. Wrap and seal tightly. Place in a pan. Bake 2 1/2 to 3 hours or until tender. Remove brisket from oven and allow to sit for 10 to 15 minutes. Slice against the grain. Re-wrap in foil until ready to serve.
