|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try brisket marinade for more results.
1 - 10 of 29 for beef brisket marinade
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Combine all ingredients. ... or 5 pound brisket on both sides. ... Refrigerate overnight. Leave in foil and bake at 275 degrees for 4 or 5 hours, or until tender.
Marinade overnight. Wrap in foil and bake at 325 degrees for 4 hours.
Let marinade 24 hours. Bake 4-5 hours at 325 degrees.
Poor marinade over brisket. Prick with ... cover with beer and catsup. Cover pan and place in oven at 300 degrees for 3 to 4 hours. Cool, slice and reheat.
Combine all ingredients for marinade. Pour over the brisket, which has ... Wrap in foil; put back on grill or smoker and cook slowly for about 6 1/2 hours.
Spread pepper evenly ... waxed paper. Press beef firmly over pepper, ... plastic bag. Pour marinade over, cover dish ... ready to serve. (Good cold, too.)
Trim fat from beef. Mix above ... until dissolved. Pour marinade over beef in ... cornstarch and 1/4 cup cold water and juices. Cook 2 minutes or until thickened.
Place all marinade ingredients in blender. ... be black outside and pink and juicy inside. Note: This marinade is also good for chicken cooked on grill.
Freeze the brisket 30 minutes not ... broiler pan or rack. Do not let strips touch each other. Bake at 200 degrees, leaving door open 1 inch; cook for 6 hours.
Mix all together. Marinate brisket overnight. Next morning bake in covered pan 5 hours at 300 degrees.
Result Page: 1
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