Brisket of Beef With a Kick
- Active Time 15m
- Total Time 4h 25m
- One 5-pound beef brisket, fat trimmed
- 2 cloves garlic, thinly sliced
- 4 teaspoons Worcestershire Sauce
- 4 teaspoons dry mustard
- 1 tablespoon bourbon
- 1 tablespoon steak sauce
- 2 cups boiling water
- 1/2 cup fresh orange juice
- 1/2 cup dry red wine
- 1 package onion soup mix
- 1 medium onion, thinly sliced
- 1/2 pound mushrooms (optional)
Preheat the oven to 325 degrees F. Using the tip of a sharp knife, make several slits in the top of the brisket and insert the slivered garlic. Place the brisket on a rack on a rimmed baking sheet. Mix the Worcestershire sauce, dry mustard, bourbon and steak sauce in a 1-cup glass measuring cup. Brush the mixture over the brisket. Bake uncovered until tender, about 2 hours.
Transfer the brisket to a roasting pan. Mix 2 cups boiling water, orange juice, wine and onion soup mix in 4-cup glass measuring cup to blend. Pour the orange juice mixture over the brisket. Cover and roast the brisket until fork-tender, about 2 hours longer. Transfer the brisket to a platter and let stand 15 minutes. Meanwhile, transfer the pan juices to a blender; blend until smooth.
Cut the brisket crosswise into 1/2-inch-thick slices. Arrange the brisket slices in a serving dish. Pour the juices over the brisket and serve.
Adapted from Let My People Eat! Passover Seders Made Simple by Zell Schulman
Recipe reprinted by permission of Zell Schulman. All rights reserved.
nutrition information per serving
495 calories; 22g total fat; 176mg cholesterol; 719mg sodium; 8g carbohydrates; 1g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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