Serve this with hot cornbread and coleslaw. On the dinner table there are two ways to serve this: Whole on a wooden board with the sauce on the side and an electric knife on standby, or thinly sliced, laid out on a wide dish and doused with the sauce.
Serves 8 to 10
Prep Time 10 minutes
Total Cooking Time 4 to 5 hours,
depending on meat quality
beef brisket, whole piece,
approximately 1.5 kilos
For the marinade
1 cup tomato ketchup
1/3 cup yellow mustard
1/3 cup fresh orange juice
1/2 cup brown sugar
1/3 cup soy sauce
1 can beer, preferably San Miguel Cerveza Negra
2 tablespoons Lee Kum Kee chili garlic sauce
1/4 cup Worcestershire sauce
2 teaspoons salt
1 In a large, deep bowl, combine all ingredients for the marinade—mix well and let sit.
2 With a fork, puncture the beef at regular intervals on all sides. Drop the brisket into the bowl of marinade, cover tightly with foil or plastic wrap, and refrigerate for 4 hours or overnight.
3 Preheat oven to 450˚F. Transfer the marinated beef and all the sauce into a deep roasting pan and cover tightly with foil. Place in the oven and cook for 1 hour.
4 Reduce oven temperature to 400˚F and continue to cook for 3 hours. After 3 hours, remove the foil and test the beef’s tenderness. If the meat does not flake off easily, cover again loosely and return to the oven for an additional 30 minutes. Keep roasting at 30-minute intervals until the meat is very tender and the marinade has thickened to a gravy-like consistency.
Leftover ideas: Serve this hot over a steaming bowl of rice, fried with extra hot sauce, pulled apart and made into sandwiches, stirred into slow-cooking pinto beans—the list goes on!
Photography by Miguel Nacianceno │ Food styling by Bel Alvarez
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