The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference.

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Recipe Summary

prep:
20 mins
cook:
6 hrs
additional:
1 day
total:
1 day
Servings:
24
Yield:
1 brisket
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.

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  • In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.

  • Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.

Editor's Note:

Use heavy-duty foil to wrap the brisket if you don't have an oven bag. Place foil-wrapped brisket on a rimmed baking sheet to catch drips.

Nutrition Facts

487 calories; protein 26.1g 52% DV; carbohydrates 3.4g 1% DV; fat 40.2g 62% DV; cholesterol 110.4mg 37% DV; sodium 99.9mg 4% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2010
The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant while cooking. My husband is a very picky eater as is my son and they both enjoyed the entree. The meat was tender and fell apart as I took it from the bag. I made sure the fat was trimmed off the front I think that made the difference between tender and stringy. I thoroughly enjoyed this dish and will make it again. Read More
(11)

Most helpful critical review

Rating: 3 stars
07/20/2010
The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might try this recipe again with a different cut of meat. Thanks anyway! Read More
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/20/2010
The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant while cooking. My husband is a very picky eater as is my son and they both enjoyed the entree. The meat was tender and fell apart as I took it from the bag. I made sure the fat was trimmed off the front I think that made the difference between tender and stringy. I thoroughly enjoyed this dish and will make it again. Read More
(11)
Rating: 3 stars
07/19/2010
The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might try this recipe again with a different cut of meat. Thanks anyway! Read More
(4)
Rating: 5 stars
09/02/2013
I kinda did this one out of the box. I rubbed the beef with rib rub wrapped it up in 3 layers of foil and before I closed it up added a maybe 1/2 each of red wine vinegar and soy sauce. Popped it on the BBQ over indirect heat for 4 hours. Every once in a while I turned it around NOT over. By the time I figured it was done I poured the sauce in a lil pot added some chopped onions/cilantro. The family Loved it! 6 thumbs UP! Thanks Tobysgirl Keeper for sure! Read More
(3)
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