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This is one of my favorite recipes from one of my favorite cookbooks, It Tastes Too Good To Be Kosher. I've done this in the oven, but have also tried it in the crockpot, on low for about 8 hours. Prep time includes the overnight marinading.
- Mix the lemon juice, pepper, parsley and marjoram together.
- Coat the brisket with the mixture and let marinate overnight in the refrigerator.
- It's best to do this in the baking dish that you will be using.
- The next day brown the meat on all sides and return to the marinade.
- Add the onion and red wine over the top of the brisket and cover with foil.
- Roast in oven at 325 degrees F for 2 1/2 to 3 hours.