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Categories:
red wine Worcestershire sauce liquid smoke flavoring molasses onion powder garlic salt beef brisket beef broth
Viewed: 34 - Published at: 2 years agoIngredients
- 1/2 cup red wine
- 1/4 cup Worcestershire sauce
- 1/4 cup liquid smoke flavoring
- 1 tablespoon molasses
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- salt and pepper to taste
- 1 (3 pound) beef brisket
- 2 (14 ounce) cans beef broth
Method
- 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.
