Saturday, May 1, 2010
1 1/2- 2 lbs. trimmed beef brisket
2 Tblsp. melted butter
1 Tblsp. minced garlic
2 Tblsp. brisket seasoning
1 tsp. onion powder
salt & pepper to taste
1 1/2 c. white wine
Rinse brisket and place in a large ziplock bag. Add in all ingredients and close bag, removing air. Slightly agitate bag to coat meat on all sides with seasoning mixture. Place in refrigerator and allow to marinate for 1-2 hours. Lightly oil and preheat grill. Remove meat from bag (save marinade juices) and place on hot grill. Grill meat until desired doneness. I personally do not care to have any pink color on my meat so I grilled mine until it was completely done inside. Remove from grill and allow to rest for 10 minutes before slicing.Slice brisket and serve drizzled with sauce.
Reserved marinade from ziplock bag
1 c. beef stock
2 Tblsp. cornstarch
In a small sauce pan, pour in marinade juice and beef stock. Bring to a low boil. Reduce heat to medium for about 1 minute. In a small bowl or cup, stir cornstarch and enough cold water together to dissolve the cornstarch. While continuously stirring sauce mixture in pot, pour in cornstarch slurry. Continue to stir to prevent lumps. Stir consistently and cook over medium heat for about 1-2 minutes or until sauce has thickened. Remove from heat.
Click HERE for printable recipe