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Whisk all of the marinade ingredients together except the beef broth or water. Line a 13 x 9-inch pan with foil so there are no seams on the bottom. Trim fat off of the brisket. Place meat on foil, fat side up. Pour mixture over brisket. Add enough beef broth or water to cover the brisket. Fold foil over meat and crimp edges so moisture cannot escape. Refrigerate overnight. Bake 5-1/2 hours at 300 degrees. Slice across the grain.
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