Name: Barbecue-Style Braised Beef Brisket
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Ingredients: 2 heads garlic; 1 can (355 mL) root beer; ¼ cup (50 mL) Worcestershire sauce; ¼ cup (50 mL) red wine vinegar; 1 large onion; ¼ cup (50 mL) packed brown sugar; ¼ cup (50 mL) liquid honey; 1 tbsp (15 mL) dry mustard; 1 tsp (5 mL) freshly ground pepper; ½ tsp (2 mL) salt; 4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)

Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!
210 Minutes

CategoryOven, BraisingDifficultyBeginner

Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!

Yields1 Serving

Prep Time25 minsCook Time3 hrs 30 minsTotal Time3 hrs 55 mins

2 heads garlic

1 can (355 mL) root beer

¼ cup (50 mL) Worcestershire sauce

¼ cup (50 mL) red wine vinegar

1 large onion

¼ cup (50 mL) packed brown sugar

¼ cup (50 mL) liquid honey

1 tbsp (15 mL) dry mustard

1 tsp (5 mL) freshly ground pepper

½ tsp (2 mL) salt

4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic into large sealable freezer bag; stir in root beer, Worcestershire sauce, vinegar, onion, sugar, honey, mustard, pepper and salt.

Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.

Transfer meat and marinade into a Dutch oven or heavy roasting pan; bring to boil on stove-top. Cover tightly and transfer to a 325°F (160°C) oven. Cook, turning roast every hour, until fork tender, about 3 hours. Remove roast to carving board, skim fat from sauce and boil until thickened, about 30 minutes. Thinly slice warm roast across the grain and serve with sauce.

Excellent source of iron (26% DV), 236 mg sodium.

Ingredients

2 heads garlic

1 can (355 mL) root beer

¼ cup (50 mL) Worcestershire sauce

¼ cup (50 mL) red wine vinegar

1 large onion

¼ cup (50 mL) packed brown sugar

¼ cup (50 mL) liquid honey

1 tbsp (15 mL) dry mustard

1 tsp (5 mL) freshly ground pepper

½ tsp (2 mL) salt

4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)

Directions

Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.

Barbecue-Style Braised Beef Brisket

Ingredients Directions

Barbecue-Style Braised Beef Brisket

Ingredients

Directions

Notes

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