Recipe by Marcelle Bienvenu
Bring along assorted breads with which to make sandwiches for the brisket. And don’t forget the condiments, such as Creole mustard and mayonnaise, lettuce, and tomatoes.
Stuffed Baked Brisket
Makes 8 to 10 servings
Ingredients
- 1 boneless trimmed brisket (about 8 pounds)
- ¾ pound lean ground beef
- ¾ pound lean ground pork
- 1 carrot, peeled and grated
- 5 large pitted green olives, chopped
- 1 teaspoon salt
- 1 teaspoon cayenne
- 2 cloves garlic, minced
- Brisket Marinade (recipe follows)
- ½ cup water
Instructions
- Have the butcher butterfly the brisket. Or you can do it yourself using a sharp boning knife. Simply make a pocket from end to end large enough in which to place the stuffing.
- Make the stuffing by combining the ground beef and pork, carrot, olives, and seasonings. Stuff the brisket with the mixture. Place the brisket in a roasting pan with 2 cups of the Brisket Marinade, and let stand for at least 4 hours in the refrigerator, turning several times.
- Preheat oven to 275°. Add ½ cup water to pan, and cover pan tightly with heavy-duty aluminum foil. Roast for 3 to 4 hours, or until very tender. After removing from the oven, cool and store in a large plastic storage bag for packing on the boat.
Brisket Marinade
Makes about 4½ cups
Ingredients
- 1½ cups liquid margarine
- 1 cup soy sauce
- 1 cup fresh lemon juice
- 1 tablespoon garlic powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cayenne
- 3 tablespoons dried basil leaves
Instructions
- Combine all the ingredients in a glass or plastic container and mix well. Cover and refrigerate at least 2 hours before using.
