Barbecue-Style Braised Beef Brisket

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!

RatingDifficultyBeginner

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Yields12 Servings
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)

1

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.

2

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.

3

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.

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

1

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.

2

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.

3

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.

Barbecue-Style Braised Beef Brisket
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