Hays House Brisket | Midwest Living

Hays House Brisket

Hays House Brisket

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  • Makes: 8 to 10 servings
  • Marinate 6 hrs to 24 hrs
  • Bake 3 hrs to 3 hrs

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  • 1 3 - 3 1/2 - pound beef brisket
  • 1/2 cup chopped onion
  • 1/2 cup liquid smoke
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon celery seeds
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon ground black pepper
  • Hamburger buns, split (optional)


  1. For brisket: Trim fat from meat. Place meat in a large resealable plastic bag set in a shallow dish.
  2. For marinade: In a medium bowl, combine onion, liquid smoke, soy sauce, Worcestershire sauce, celery seeds, garlic, and black pepper. Pour over the meat; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
  3. Place meat in a foil-lined 13x9x2-inch baking dish: pour marinade over meat. Bake in a 325 degree F oven for 3 to 3-1/2 hours or until it's very tender, turning once. Remove from oven. Carefully transfer meat to a cutting board; discard marinade. To serve, thinly slice meat across the grain. Place on a serving platter. If you like, serve in hamburger buns. Makes 8 to 10 servings.

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