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Brisket Recipe

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This recipe for Brisket, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Brown
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7 lb. brisket, fat trimmed
3 large yellow onions
2 12-oz. bottles of chili sauce
1 pkg. of beef onion soup mix like Liptons
1 1/2 cups of red wine or cooking wine

Directions:
Directions:
Sit brisket out of refrigerator for about 30 minutes. Preheat oven to 325. Slice onions into 1/2 inch rings. Scatter onions in roasting pan. Rinse brisket and pat dry. Place meat fat side down on onions. Evenly spread chili sauce over meat. Sprinkle soup mix on top. Pour wine over meat. Cover tightly with aluminum foil and place on top rack of oven.

Bake for 4 hours, basting every hour. Remove from oven and let sit until meat cools. Wrap brisket in foil and refrigerate overnight.

Keep pan juices, etc., in container in refrigerator.

Day two:
Preheat oven to 225. Cut brisket into thin slices going against the grain of the meat. Place in pan and pour juices on top of meat. Add 1/2 cup water and cover pan tightly with foil. Place on top rack of oven for two hours or until you're ready to serve. As long as there's liquid in pan the meat won't overcook.

Number Of Servings:
Number Of Servings:
10

 

 

 

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