Black Lung Braised Brisket
Ingredients10 h 55 m servings 622 cals
- 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.
- 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.
Per Serving: 622 calories; 51.6 g fat; 4.9 g carbohydrates; 29.8 g protein; 123 mg cholesterol; 516 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 s...
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 ...