Marinated Brisket
Tender, flavorful, and perfect for special occasions or cozy family dinners, this marinated brisket recipe is a true crowd-pleaser. Slow-cooked to perfection, the beef brisket is infused with a rich marinade of soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, and aromatic spices like paprika and garlic. The overnight marinating process ensures every bite is packed with savory, smoky, and subtly sweet flavors, while a long, slow roast in the oven guarantees melt-in-your-mouth texture. The recipe combines easy prep with the magic of oven-braising, making it a low-maintenance yet impressive dish. Serve this juicy brisket with its own pan drippings for a mouthwatering main course that pairs beautifully with mashed potatoes, roasted vegetables, or fresh bread. Perfect for impressing a dinner party or elevating a Sunday supper, this marinated brisket will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 1 cup soy sauce
- 0.5 cup Worcestershire sauce
- 0.5 cup brown sugar
- 0.25 cup olive oil
- 0.25 cup apple cider vinegar
- 4 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional)
- 1 cup beef stock or water
Instructions
In a medium-sized bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, olive oil, apple cider vinegar, minced garlic, chopped onion, paprika, black pepper, salt, and cayenne pepper (if using).
Place the brisket in a large resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the brisket is fully coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
Preheat your oven to 300°F (150°C).
Remove the brisket from the marinade, reserving the marinade for later use. Pat the brisket dry with paper towels.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a small amount of olive oil and sear the brisket on both sides until browned, about 4 minutes per side.
Pour the reserved marinade and the cup of beef stock or water into the skillet or Dutch oven. Bring the liquid to a simmer.
Cover the brisket tightly with a lid or heavy-duty aluminum foil and transfer it to the preheated oven.
Cook the brisket for approximately 5 hours, or until it is fork-tender. Baste the brisket with its juices every hour for maximum flavor.
Once cooked, let the brisket rest for 15 minutes before slicing it against the grain. Serve with its pan juices drizzled on top and enjoy!
Nutrition Facts
Calories |
5336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.0 g | 355% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1710 mg | 570% | |
| Sodium | 20974 mg | 912% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 90.3 g | ||
| Protein | 563.1 g | 1126% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 538 mg | 41% | |
| Iron | 63.6 mg | 353% | |
| Potassium | 7707 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
