Chef Ida Rodriguez
Tangy Marinated Brisket
Category
Entree
Servings
15 - 20 servings
Prep Time
24 hours
Cook Time
3 hours 30 minutes
Author:
Chef Ida Rodriguez
An easy-to-prepare entrée with plenty left for sandwiches or another dinner. Serve with Roasted Dutch Yellow® Potatoes or Ruby Gold® Potatoes.
Ingredients
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1/2 cup Key Limes juice, freshly squeezed (use 8-10 Key Limes)
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1 teaspoon Melissa's Spice Grinder (Rainbow Peppercorn)
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1 teaspoon organic Italian parsley, chopped
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1 teaspoon marjoram, chopped
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2 cloves peeled garlic, chopped
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5 pounds brisket, lean and trimmed
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1 tablespoon olive oil
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2 1/2 cups red wine
Directions
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.
Filed in:
Brisket,
Comfort Food,
Entree,
Family Dinner,
Key Limes,
Melissa's Spice Grinders,
Organic Italian Parsley,
Organic Peeled Garlic,
Overnight Marinade,
Rainbow Peppercorn,
Roasts,
Tangy Marinated Brisket,
Weekday Lunches
