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Black Lung Braised Brisket

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chrisiscool11

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

ANGCHICK
9
2/16/2010

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.

GMD
7
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.

Cooking in Coco
7
11/19/2009

The recipe is very good. The name is very unappealing.