Brisket in Marinade

A nice variation on the traditional brisket, it does require a little advance preparation.

• 1/2 cup (125 ml) lemon juice
• 1/2 tsp. black pepper
• 1 tsp. finely chopped fresh parsley
• 1/2 tsp. finely chopped fresh marjoram
• 4 lbs. (2 kilos) brisket
• 2 cups (500 ml) finely diced onion
• 2 cups (500 ml) red wine

Mix the lemon juice, pepper, parsley and marjoram together. Coat the brisket with the mixture and let marinate overnight in the refrigerator. Next day brown the meat on all sides and return to the marinade. Add the onion and red wine over the top of the brisket and cover with foil. Roast in oven at 325 degrees F (160 degrees C) for 2 and 1/2 to 3 hours.

Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
by Peter A. Weissenstein - All Rights Reserved.
For more information contact him at: applepete@usa.net
Used with permission