Wednesday, March 7, 2012


Submitted by Andrea B. 

We serve it at special occasions along side broccoli salad, mashed potatoes, green beans, sauteed mushrooms and yeast rolls.

Trim brisket very well.

Coat top of brisket till crusted with garlic powder, fresh cracked pepper and lemon zest.

Wrap in a double layer of heavy duty aluminum so that no juices leak while cooking.

Cook for 18 hours at 200 degree oven.

After cooked, slice meat thin, with the grain. This is easier with an electric knife. Juices can be poured into a pan and thickened into a light gravy.

Meat is ridiculously tender and just wonderful tasting. Give it a try.

1 comment:

Marcel said...


Interesting that you cut along the grain, and not against.

I use D'Artagnan's recipe for corning brisket and it's very good.

I'll have to try the 'low and slow' method.


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