| Believe it or not, cooking a beef brisket requires some | | | | Place the sealed brisket into the refrigerator for 24 |
| knowledge of physics. Since water starts to | | | | hours to let the marinade absorb into the meat some. |
| evaporate at 212 degrees F, cooking a brisket at 200 | | | | The night before serving, place the meat into a 200 |
| degrees, all of the juices are saved, and the brisket | | | | degree F oven. By morning the brisket will be |
| meat is more tender than thought possible. | | | | beautifully tender. |
| This is an oven beef brisket recipe that can be | | | | Ingredients: |
| prepared well in advance, freeing up time for other | | | | 1 8-10 pound beef brisket, trimmed to 1/8-inch of fat |
| things. An oven beef brisket is best cooked while | | | | Marinade |
| wrapped tightly in some kind of covering, such as | | | | 1/4 cup dry red wine |
| aluminum foil. This traps all of the juices in or near the | | | | 1/4 cup soy sauce |
| meat. A brisket is too wide to seal tightly with one | | | | 1 tablespoon molasses |
| width of foil, so here is a method of sealing it tightly: | | | | 1 tablespoon salt |
| Tear off two long (3 ft.), equal lengths of foil. Lay one | | | | 1 teaspoon whole peppercorns |
| sheet on top of the other. Now fold one of the long | | | | 1/2 teaspoon ground black pepper |
| sides over twice, making a narrow (1/2-inch) | | | | 5 cloves garlic, pressed |
| double-fold. Open out the two sheets, and you will | | | | 2 medium onions, minced |
| have a good seal on the bottom. | | | | 2 stalks celery, minced |
| Lay the brisket on top of the seam, fat side up. Brush | | | | Make the marinade by combining all the ingredients |
| all surfaces with the marinade (brisket recipe below). | | | | together (except the brisket). |
| Lift the two remaining sides of the foil, and holding | | | | Tip: This brisket makes a great sandwich. Slice the |
| them even with each other, double-folding over and | | | | meat as thin as possible, then layer some slices on an |
| over, until the foil is tight to the meat. Now take the | | | | onion roll. Add some thinly-sliced Swiss cheese, then |
| ends of the foil and fold them like you would a birthday | | | | place into the broiler or toaster oven until bread is |
| present, by tucking in the corners. Then fold those | | | | toasted. Serve hot with some of the heated brisket |
| ends under the meat. To keep all juices sealed inside, | | | | juice that was rendered from the cooking, to dip the |
| be careful not to puncture or tear the foil during the | | | | sandwich into. |
| handling and cooking process. | | | | |