This is one of our favorite dinners. And it’s easy to see why. Tender, fall-apart slices of brisket make a mouthwatering meal. Add a simple, dark green salad, a baked sweet potato, and a Fluffy Egg White Biscuit, and you’ve got a great meal. Oh and maybe a glass of red wine . . .
Note: In addition to being one of the most delicious dishes I’ve ever made, this also ranks as one of the easiest. Don’t let the lengthy cook time deter you. It’s as simple as mixing up a marinade, letting it sit overnight, and then popping it in the oven to slow cook for half of the day. Make it on the weekend and enjoy the delightful aroma as you putter around the house waiting for dinnertime.
Combine all of the ingredients, except the brisket, in a bowl. Mix well.
Place the brisket in a large roasting pan, fat side up. Cover with the marinade. Cover the roasting pan tightly with foil. Marinate in the fridge for 24–48 hours. Let those juices do their flavorful magic!
Roast at 300 ̊F for 4 hours, or 40 minutes per pound. Remove the foil after 4 hours, place under the high broil for a few minutes to lightly char the top. Transfer to a cutting board and slice. Put the slices back in the juices. Serve hot. Enjoy!