Brisket of Beef With a Kick

Source: Zell Schulman

Active Time:  15 Minutes

Total Time:  4 Hours 25 Minutes

Serves 8

One 5-pound beef brisket, fat trimmed

2 cloves garlic, thinly sliced

4 teaspoons Worcestershire Sauce

4 teaspoons dry mustard

1 tablespoon bourbon

1 tablespoon steak sauce

2 cups boiling water

1/2 cup fresh orange juice

1/2 cup dry red wine

1 package onion soup mix

1 medium onion, thinly sliced

1/2 pound mushrooms (optional)

Preheat oven to 325 degrees F. Using tip of sharp knife, make several slits in top of brisket and insert slivered garlic. Place brisket on rack on rimmed baking sheet. Mix Worcestershire sauce, dry mustard, bourbon and steak sauce in 1 cup glass measuring cup. Brush mixture over brisket. Bake uncovered until tender, about 2 hours.

Transfer brisket to roasting pan. Mix 2 cups boiling water, orange juice, wine and onion soup mix in 4-cup glass measuring cup to blend. Pour orange juice mixture over brisket. Cover and roast brisket until fork-tender, about 2 hours longer. Transfer brisket to platter and let stand 15 minutes. Meanwhile, transfer pan juices to blender; blend until smooth.

Cut brisket crosswise into 1/2-inch-thick slices. Arrange brisket slices in serving dish. Pour juices over brisket and serve.

Adapted from Let My People Eat! Passover Seders Made Simple by Zell Schulman

Nutrition Information
Serves 8 - Facts Per Serving: