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Weekend Kitchen: A brisket worth waiting for

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Brisket

By Julia Westhoff

I was never a huge fan of brisket. Sure, I like a good BBQ sandwich like everyone else, but the brisket that I had was usually lost under copious amounts of sauce. That all changed this past Christmas. We had our usual incredible meal of beef tenderloin, cheesy potatoes and orange cake and I was stuffed to the brim. But for the life of me I could not stop stealing bites of brisket from the kids table. Tender and moist, it held its own up against the beef tenderloin and I knew it would make an incredible roast beef sandwich (my favorite). I badgered our host, Cindy Mayhew, for the recipe, and was delighted when she brought some over after we had the baby.

This recipe calls for 5 lbs of brisket, but it cooks down beautifully over 5 hours. It’s minimal work and it freezes great.

Brisket
From Cindy Mayhew

Ingredients
5 lb brisket
1 cup beef broth
1 cup orange juice
1 tablespoon soy sauce or Worcestershire
3 cloves garlic, crushed
½ cup red wine
Salt and pepper, to taste

Place brisket in a 9×13 pan, pour all ingredients over top and season with salt and pepper. Cover with foil and bake for 5 hours at 275 degrees.

About the author

Jay Senter
Jay Senter

Jay Senter is the founder and publisher of the Post.

He earned his bachelor’s degree in business at the University of Wisconsin – Madison, where he worked as a reporter and editor at The Badger Herald.

He went on to receive a master’s degree in journalism from the University of Kansas, where he earned the Calder Pickett Award. While he was in graduate school, he also worked as a reporter for the Lawrence Journal-World.

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