MARINADE
1/4 cup Jim's Barbecue Sauce
1/2 cup Parsley, tightly packed
4 Cloves garlic
6 medium Scallions
2 Serrano or jalapeno chiles
3 small Limes
1 cup Worcestershire sauce
1 cup Red wine
1 2/3 cup Beef stock
1/4 cup Liquid smoke flavoring, optional
1/4 cup Brown sugar
S and p
5 lb Beef brisket
1 tbsp Vegetable oil
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Mince parsley and garlic. Thinly slice scallions. Stem, seed and halve the chiles. Mix together in medium bowl. Squeeze in 1/2 C lime juice. Stir in barbecue sauce, Worcestershire, red wine, beef stock, (liquid smoke), brown sugar, 1 t salt and 1 Pepper. Put brisket fat side up on 9x13" dish with marinade. Cover and refrigerate at least 1 day (preferably longer, up to 3 days).
Heat up barbecue (optional). Adjust oven rack to middle position and heat oven to 200. Transfer brisket to work surface, reserving 1/2 C marinade; discard remainder. Pat brisket dry and rub with oil. Sear brisket on barbecue for 7-8 mins per side. Or heat in large skillet and sauté over med-high heat til browned. Transfer seared brisket to 24x18" sheet heavy duty foil. Pour reserved marinade over and seal tightly. Return to baking dish and bake til tender, about 12 hours.
Recipe by: Bon Appetit
Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on May 4, 1998
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