Rated 5.0 stars by 1 users
Entree
American
15 - 20 servings
24 hours
3 hours 30 minutes
An easy-to-prepare entrée with plenty left for sandwiches or another dinner. Serve with Roasted Dutch Yellow® Potatoes or Ruby Gold® Potatoes.
1/2 cup Key Limes juice, freshly squeezed (use 8-10 Key Limes)
1 teaspoon Melissa's Spice Grinder (Rainbow Peppercorn)
1 teaspoon organic Italian parsley, chopped
1 teaspoon marjoram, chopped
2 cloves peeled garlic, chopped
5 pounds brisket, lean and trimmed
1 tablespoon olive oil
2 1/2 cups red wine
Mix key lime juice, pepper, herbs and garlic together.
Place brisket in resealable plastic bag, add key lime mixture, let meat marinate in refrigerator overnight.
Brown meat on all sides in a skillet with a tablespoon olive oil. Line a roasting pan with heavy-duty foil.
Place brisket, onions and red wine in foil. Cover tightly, bake at 325 degrees 3-3½ hours.
