Ingredients
- 6 pounds beef brisket
- 1 cup red wine vinegar
- 1/2 cup balsamic vinegar
- 1/2 cup Worcestershire sauce
- 4 tablespoons brown sugar
- 4 cloves garlic, chopped
- 2 teaspoons cracked black pepper
- 2 teaspoons salt
Directions
Combine all ingredients and marinate overnight in a resealable bag.
Preheat oven to 425ºF.
Place brisket in a roasting pan just slightly larger than the meat. Add enough of the marinade to just reach the top of the meat, reserving any leftover marinade. Place a piece of parchment paper over the meat to act as an additional cover. Cover the pan tightly and place on the middle rack of the oven. Roast for 30 minutes at 425ºF and then reduce heat to 275ºF. Roast for an additional 3½ hours. Do not open oven to check the meat!
After 4 hours, check the brisket for tenderness and continue braising for an additional 30 minutes, if necessary. When brisket is tender, move it to a cutting board and let it rest for 10 minutes, loosely tented with foil.
Meanwhile, place braising liquid and any reserved marinade in a sauce pan and reduce over medium heat until thickened. Pour half of the sauce on a serving platter, add the sliced brisket and top with the remaining sauce.
Makes 8–10 servings.
