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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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I got this from Quick Cooking magazine in 2006 and it is FANTASTIC! This is the only way I'll fix brisket. My kids love it! DH says it's the best he's ever had! Made this with my recipe Stir Fry Cabbage Plus More (#451085) for St. Patrick's Day 2011. This is a fresh brisket, not a corned beef brisket. Prep time does not include overnight marinade. You can lighten this up by using diet Coke, margarine or olive oil and low or no sugar BBQ sauce. Ya'll let me know what you think! Ingredients:
1/2 teaspoon ground allspice |
1/2 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon paprika |
1/2 teaspoon seasoning salt |
1/2 teaspoon sugar |
1/4 teaspoon pepper, freshly ground |
3 -4 lbs beef brisket, fresh |
1/2 cup coke |
1/3 cup worcestershire sauce |
1/2 cup apple cider vinegar |
1/2 cup butter, melted |
1/3 cup soy sauce |
3/4 cup barbecue sauce (i use my own bbq sauce recipe) |
Directions:
1. Combine dry seasonings, cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola & Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter & soy sauce; pour over meat. Cover and bake for 2 hours at 325; basting occasionally. Drain drippings. Pour barbecue sauce over meat. Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.
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