Country Beef Brisket

By Addie

Because brisket was often on sale, it became a frequent dish on the dinner table. I used to boil the brisket to make it more tender, but then it had a very bland taste. A good friend gave me this recipe, and I haven't boiled a brisket since. I hope your family enjoys it as much as mine does. Beth Blair, Kansas City, Missouri

Ingredients

• MARINADE:
• 1 beef brisket (2-1/2 to 3 pounds), trimmed
• ............................................
• 1/2 cup soy sauce
• 1 (10-ounce) can condensed beef broth
• 2-1/2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• Paprika
• .............................................
• SEASONED BROTH:
• 1/4 cup vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup packed brown sugar
• 1/2 to 1 teaspoon liquid smoke

Preparation

Step 1

Place brisket in a shallow pan. Combine all marinade ingredients except paprika; pour over meat. Cover and refrigerate overnight. Drain meat, reserving 1 cup marinade. Refrigerate reserved marinade. Place meat in a shallow baking pan; sprinkle with paprika. Cover tightly with foil. Bake at 325° for 3 hours or until meat is tender. Cool and refrigerate meat; discard cooking juices. When thoroughly chilled, slice meat and return to the baking pan. Combine seasoned broth ingredients and reserved marinade in a saucepan. Simmer for 10 minutes; pour over meat. Cover and bake at 300° for 1 hour.