Black Lung Braised Brisket4 Reviews
- Prep: 10 min
- Cook: 2 hr 45 min
- Ready In: 10 hr 55 min
“This beef brisket simmers away in a smoky, tangy, flavorful broth and is fork-tender.” - by chrisiscool11
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 622 cal
- 51.6 g
- 4.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 ..." See morecooking. 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."
"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 ..." See moremarinade in the bag. Very tender...and the name doesn't fit."
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