Marinated Beef Brisket Roasted With Vegetables

For my man "mad-dog" Danny Osle
Marinated Beef Brisket Roasted With Vegetables

Ingredients

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 2 garlic cloves, smashed
• 1/4 cup grated onions
• 3 tablespoons Worcestershire sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 1 teaspoon ground ginger
• 4 to 6 pounds trimmed beef brisket
• 8 potatoes, quartered
• 8 carrots
• 6 stalks celery, cut in 2 to 3-inch pieces
• 3 onions, quartered

Procedure:

1.

Combine first twelve ingredients in a mixing bowl.

2.

Place brisket in a 9x13-inch baking dish and cover with marinade. Cover and refrigerate for 12 to 24 hours, (longer + more FLAVOR) turning several times and basting with marinade.

3.

Preheat oven to 350 degrees F. Remove brisket from marinade and place in large clean glass baking dish.

4.

Bake brisket for 1 1/2 to 3 hours, depending on how well-cooked you want the brisket to be. 1 hour before stop cooking, add the potatoes, carrots, celery, and onions to the dish.

5.

Remove from oven and let stand 10 to 15 minutes. Slice across the grain at a 45-degree angle. Serve.