Tangy Marinated Brisket
By Chef Ida Rodriguez
1/2 cup Key Limes juice freshly squeezed (use 8-10 Key Limes)
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Italian Parsley chopped
1 teaspoon Marjoram chopped
2 cloves Peeled Garlic chopped
5 pounds Brisket lean and trimmed
1 tablespoon Olive Oil
2 1/2 cups
2 1/2 cups Red Wine
Mix key lime juice, pepper, herbs and garlic together.
Place brisket in resealable plastic bag, add key lime mixture, let meat marinate in refrigerator overnight.
Brown meat on all sides in a skillet with a tablespoon olive oil. Line a roasting pan with heavy-duty foil.
Place brisket, onions and red wine in foil. Cover tightly, bake at 325 degrees 3-3½ hours.