Weekend Kitchen: A brisket worth waiting for


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.

From Cindy Mayhew

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.