This beef brisket simmers away in a smoky, tangy, flavorful broth and is fork-tender.

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Recipe Summary

prep:
10 mins
cook:
2 hrs 45 mins
additional:
8 hrs
total:
10 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.

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  • Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.

  • Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.

Nutrition Facts

622 calories; protein 29.8g 60% DV; carbohydrates 4.9g 2% DV; fat 51.6g 79% DV; cholesterol 122.6mg 41% DV; sodium 516.4mg 21% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2010
I didn't read the recipe through so I never had a chance to marinate the brisket. Even though the meat did not marinate it was so tender. I thickened the marinade with cornstarch after it was done cooking. It made a delicious gravy. I did not have liquid smoke but I don't think I would have liked it anyway and I only had one can of beef broth. I really don't think that two cans are necessary. I will definitely make this again. Read More
(10)

Most helpful critical review

Rating: 3 stars
06/20/2020
it was okay. But not a favorite. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2010
I didn't read the recipe through so I never had a chance to marinate the brisket. Even though the meat did not marinate it was so tender. I thickened the marinade with cornstarch after it was done cooking. It made a delicious gravy. I did not have liquid smoke but I don't think I would have liked it anyway and I only had one can of beef broth. I really don't think that two cans are necessary. I will definitely make this again. Read More
(10)
Rating: 4 stars
11/19/2009
The recipe is very good. The name is very unappealing. Read More
(10)
Rating: 4 stars
11/20/2009
I have always thought that if you are going to use marinade for sauce you should make extra and set it aside. I made the marinade and it is really good but I made extra and discarded the meat soaked marinade in the bag. Very tender...and the name doesn't fit. Read More
(8)
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Rating: 4 stars
09/05/2011
This brisket met with approval when I served it to family and a guest. The meat was tender and tasty and the pan juices made a nice addition on the plate. I had hoped for a little more flavor in the center of the meat so I sliced the leftovers and sealed them up in a container with the juices poured over the top. The next day the flavor was a lot more consistent. Next time I make this I will seal the marinated meat and the marinade in heavy foil place in a roaster and bake at 350 for about 4 hours as I do with another brisket recipe in hopes of working the flavor deeper into the meat. We will be trying this again - it's well worth the experimenting time! Read More
(5)
Rating: 5 stars
11/05/2014
Strange name that brings strange comments but this is a winner and crowd favorite. Makes the kitchen smell great as a bonus. Read More
(1)
Rating: 3 stars
06/19/2020
it was okay. But not a favorite. Read More
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