Roasted Brisket a -la-Sara

Merry Christmas and Happy New Year.  It's time to eat.  Our New Year meal consisted of (surprisingly thawed) brisket, which we forgot to buy a marinade for.  So without even the help of Google, I concocted a home-made marinade. 

After cutting my nine-pound brisket so that it would fit in my 9X13 baking dish, I slathered it in Worchestershire Sauce (Kudos to anyone who can say that ... I still say it slow and sounding like an English village ...), Soy Sauce, Browning Sauce (compliments of Glenna, thanks girl!), Season All salt, Steak Seasoning, and fresh minced garlic (once again, thanks Glenna!).  I also added a cup and a half of water to give it something to roast in. 

I stuck that sucker in the oven at 350 degrees uncovered for an hour at 9 a.m.  After that hour was up, I covered it (carefully ...) and knocked the temp back to about 275.  I also added about another cup of water at that time.  It was already smelling good!

Then we let it roast, let it roast, let it roast! 

Aiming to eat dinner about 3:30, we realized about 2 that we needed to cook some other stuff in the oven as well.  So we kicked the temp up to 400 degrees for the last hour, but kept our roast covered before finally taking it and letting it rest before serving.  That magical first and final hour cooked at a higher temperature really made a difference!  It was so tender when we went to carve it up that it practically had already fallen apart.

One word: Delicious.  Paired with mashed cream cheese taters from Granny's recipe, cornbread/clover rolls, baked mac-n-cheese a-la-hubby, black eyed peas and caramel pie from Grandpa's fireman recipe for dessert and you're eating like a king!

SIDE NOTE:  DO NOT SLURP THE JUICE OUT OF THE BRISKET BAKING PAN.  IT TASTES WONDERFUL BUT WILL GIVE YOU SERIOUS GAS.

I prepared the second brisket half in the same marinade and covered it, letting it sit overnight in the fridge.  I took it out and baked it the next morning as per instructions found on the first Google post I found.  So covered and baked at 275 degrees from 9 a.m. until 3:30 p.m. left my brisket edible, but not delectable.  It was not nearly as tender or juicy (though I made the same mistake with the pan drippings ... for SHAME!) and quite honestly not nearly as exciting as the first. 

Happy Eating!