The ingredients required to prepare a roasted beef brisket are one cup of red wine (preferably cabernet sauvignon), two tablespoons of soy sauce, two tablespoons of Worcestershire sauce, two onions, two minced cloves of garlic and one three-pound roast cut of beef brisket (the meat taken from the lower chest of a cow).
The procedure to make beef brisket is as follows: one of the onions is peeled, grated and mixed with wine, soy sauce, Worcestershire sauce and minced garlic to make the marinade. The mixing is done in a non-corrosive baking pan. The brisket roast is put in the pan and turned, so that it is coated evenly on all sides by the marinade. The pan is kept in the refrigerator and allowed to marinate for at least four hours. It is best kept in the refrigerator overnight. The oven is preheated to a temperature of about 350 degrees Fahrenheit. The second onion is sliced into rings. The onion rings are then tossed into the pan.
The pan is covered with a lid or a sheet of aluminium foil. The pan is placed in the oven and roasted for about three hours or until the meat becomes quite tenders. The excess juices that settle down at the bottom of the pan are used to baste the meat at regular intervals of time. The pan is removed form the oven. The brisket roast is then allowed to cool. The meat is then cut into slices and served with a garnish made of the leftover juices from the pan and the remaining onions.
The procedure to make beef brisket is as follows: one of the onions is peeled, grated and mixed with wine, soy sauce, Worcestershire sauce and minced garlic to make the marinade. The mixing is done in a non-corrosive baking pan. The brisket roast is put in the pan and turned, so that it is coated evenly on all sides by the marinade. The pan is kept in the refrigerator and allowed to marinate for at least four hours. It is best kept in the refrigerator overnight. The oven is preheated to a temperature of about 350 degrees Fahrenheit. The second onion is sliced into rings. The onion rings are then tossed into the pan.
The pan is covered with a lid or a sheet of aluminium foil. The pan is placed in the oven and roasted for about three hours or until the meat becomes quite tenders. The excess juices that settle down at the bottom of the pan are used to baste the meat at regular intervals of time. The pan is removed form the oven. The brisket roast is then allowed to cool. The meat is then cut into slices and served with a garnish made of the leftover juices from the pan and the remaining onions.
