Whiskey and Onion-Marinated Brisket


by: Sara Joe

A couple of nights ago I was hungry and sober, so I decided to kill two birds with one stone.


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serves: 4-6

1 beef brisket (about 3 pounds, trimmed of surface fat)

Extra virgin olive oil

1/2 cup whiskey

1 can (15 ounces) beef or vegetable stock

1 1/2 pounds small red potatoes

1 teaspoon kosher salt, divided

1/2 teaspoon finely ground fresh black pepper, divided

1 bag (10 ounces) small white onions, peeled

1 bag (16 ounces) peeled baby carrots


1 tablespoon granulated onion

1 teaspoons celery salt

1 teaspoon dried dill

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Whiskey and Onion-Marinated Brisket

Servings Per Recipe: 4

Amount per Serving

Calories: 808

  • Total Fat: 25.8 g
  •     Saturated Fat: 9 g
  •     Trans Fat: 0 g
  • Cholesterol: 211.1 mg
  • Sodium: 1495.5 mg
  • Total Carbs: 46.4 g
  •     Dietary Fiber: 7.9 g
  •     Sugars: 11.3 g
  • Protein: 77.8 g

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1.  To make the rub: In a small bowl, mix the rub ingredients.

2.  Press the rub into the brisket and place in a disposable 13x9-inch aluminum pan. Cover with plastic wrap and refrigerate for 4 hours.

3.  Remove the brisket from the refrigerator and allow to stand at room temperature for about 30 minutes before grilling. Generously brush or spray the brisket with olive oil. Sear over Direct High

4.  Heat until browned, about 8 minutes, turning once. Transfer the brisket to the aluminum pan. Pour in the whiskey and beef stock, and cover the pan with aluminum foil. Grill over Indirect Low heat for 2 hours, keeping the grill temperature about 300°F.

5.  Cut the small potatoes in half [if the potatoes are larger than 2 1/2 inches in diameter, cut them into quarters]. In a medium bowl combine the potatoes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. In another medium bowl combine the onions, carrots, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper.

6.  After the 2. hours of grilling, uncover the meat, turn it over, place the potatoes around the edges, and place onions and carrots on top. Cover the meat again and continue to cook for 2 hours more,

7.  Or longer if not fork tender.

8.  Remove the brisket and vegetables from the grill. Place the brisket on a cutting board and cut across the grain into thin, diagonal slices. If desired, skim fat from the pan juices. Place on serving tray, top with pan juices, and surround with the vegetables.

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