How to marinate a beef brisket

Written by angela lafollette Google
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A beef brisket contains meat from the lower chest and breast. Before preparing beef brisket, it needs to be marinated. Marinades infuse a beef brisket with flavour. Liquid marinades contain acid and help tenderise the meat, while dry rub marinades coat the meat to enhance the flavours. Select a marinade recipe that suits your tastes or experiment with ingredients to make your own.

Skill level:
Moderately Easy

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Things you need

  • Colander
  • Knife
  • 1 1/2 cups red wine
  • 1/2 cup olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • Stainless steel or glass bowl
  • Large baking pan, storage bag or bowl
  • Paper towels
  • 1/2 cup paprika
  • 1/4 cup black pepper
  • 3 tbsp chilli powder
  • 2 tsp salt
  • 1 tbsp garlic powder
  • Clear cling film

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Instructions

    Liquid Marinade

  1. 1

    Remove the brisket from the packaging. Place it in a colander to drain for 5 minutes. Remove the excess fat, leaving at least 1/2 inch of it intact; this helps to keep the meat moist.

  2. 2

    Combine the liquid marinade ingredients together in a bowl. Select an acidic marinade because it will penetrate the meat. Create a quick marinade by combining 1 1/2 cups red wine, 1/2 cup olive oil, 1 1/2 tbsp lemon juice, 1 tsp cayenne pepper and 1 tsp garlic powder in a non-reactive bowl such as stainless steel or glass.

  3. 3

    Place the brisket in a large baking pan, plastic storage bag or bowl. Pour the marinade over the beef brisket. Place the beef brisket in the refrigerator. Turn it over every 2 to 3 hours if you cannot submerge it in the liquid marinade completely. Marinate the brisket overnight in the refrigerator.

  4. 4

    Remove the beef brisket from the marinade when you are ready to prepare it. Place it in a colander to drain the excess liquid.

    Dry Rub Marinade

  1. 1

    Allow the brisket to drain for 5 minutes in a colander. Cut off the excess fat, leaving 1/2 inch intact. Pat the beef brisket dry with paper towels.

  2. 2

    Combine the dry rub ingredients in a bowl. Add your favourite ingredients or make a rub by mixing 1/2 cup paprika, 1/4 cup black pepper, 3 tbsp chilli powder, 2 tsp salt and 1 tbsp garlic powder.

  3. 3

    Rub the entire brisket with the spices to cover the meat completely.

  4. 4

    Wrap the brisket with clear cling film. Place it in a pan and refrigerate the meat overnight.

  5. 5

    Remove the cling film from the brisket. Cook the meat using your preferred method.

Tips and warnings

  • Refrigerate the beef brisket for up to 6 hours if you are short on time. The longer the brisket sits in the marinade, the more flavourful and tender it will be.
  • Always wash your hands before and after handling raw brisket to prevent the risk of a food-borne illness.
  • Avoid using leftover marinade after the raw beef brisket soaks in it because it contains dangerous bacteria.

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