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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Diane's Fabulous Beef Brisket Recipe

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This recipe for Diane's Fabulous Beef Brisket is from The Cumbo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 Pounds whole brisket, Choice grade is most tender
Seasonings: garlic salt, onion powder, pepper
2 medium or 1 large whole onion, sliced
3 cups Ketchup
1 cup MANISCHEWITZ CONCORD grape wine
Directions:
Directions:
Place sliced onions on bottom of very large roasting pan that has a cover. Season both sides of brisket and place over sliced onions, fat-side up. (The more fat, the better). Place remaining slices of onion on top of brisket. Place in preheated 425-degree oven uncovered for 30-45 minutes, until top is well browned—almost burned.

While meat is in oven, combine ketchup and wine well. After meat is well browned and sizzling, pour ketchup mixture over brisket, reduce heat in oven to 325 degrees. Cover roaster and let cook for about 3 hours, until tender.

When meat seems to be almost at burning point, remove from oven and allow to cool. After meat has come to room temperature, slice across the grain.

Place sliced meat in large pan, depending on how much you want to serve. (Size of pan can be anywhere from 9”x13” cake pan to 11”x17” roasting pan).

Pour gravy over meat.

Place in refrigerator over night.

Before reheating, remove fat, which will have risen to the top.
Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
If you don’t use the whole brisket within a few days the remaining brisket can be frozen in meal-size packages and reheated at future times.

It is delicious served with farfel or potato latkes.

This is one of my all-time favorite company meals. It tastes different from the traditional brisket and the raves are well rewarding!

 

 

 

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