Baked Brisket

3 Reviews

Prep: 20 min
Cook: 6 hr
Ready In: 1 day 6 hr 20 min

“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.” - by TOBYSGIRL

Ingredients

8 pounds beef brisket
20 cloves garlic
2 bunches cilantro
1 1/4 cups red wine vinegar
3 onions, thinly sliced
1 tablespoon all-purpose flour

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Metric US

Original recipe yields 1 brisket

Directions

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.
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.

Nutrition

Amount Per Serving (24 total)

Calories
487 cal
24%

Fat
40.2 g
62%

Carbs
3.4 g
1%

Based on a 2,000 calorie diet

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Reviews (3)

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LAW

Jun. 12, 2006

"This recipe sounded so good. The smell while cooking wasn't appetizing at all. I will definitely not make this recipe again!..." See more"

lcbrough

Sep. 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 co..." See moreoking. 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."

Caroline C

Jul. 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 th..." See moreis recipe again with a different cut of meat. Thanks anyway!"

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