Ingredients
The following ingredients have 4 Servings
- 1 13 lb Beef Brisket (choose size you desire - I did a 13 pounds)
- 1 48 oz Beef Broth (enough to fill the roasting pan - 2 inches in depth. I used 48 oz)
- 2 TBSP Worcestershire Sauce
- 1 TBSP Prepared Mustard
- 1 tsp Onion Powder
- 2 cloves Garlic (chopped)
- 1 TBSP Soy Sauce
- 1/4 cup Lemon Juice
Instruction
- Pour beef broth into a pan.
- In a bowl combine Worcestershire sauce, mustard, soy sauce, onion powder and lemon juice and whisk together.
- Pour into beef broth and stir.
- Add your chopped garlic.
- Finally add your beef brisket fat side up and pour some of the marinade on the top of the fat.
- Cover with foil and place in your fridge and marinate your beef brisket for 24-48 hours.
- When you are ready to cook place it into the oven or transfer liquids and garlic to an electric roaster (brisket fat side up).
- Roast at 300 degrees covered for approximately 40 minutes per pound. I roasted mine for 8 hours. It was literally falling apart when it came out of the roasting pan. If I was to do this again (and I will) I would NOT use the rack so it would sit down even more into the marinade.
