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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brisket in Wine Sauce Recipe

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This recipe for Brisket in Wine Sauce, by , is from His Mother Cooks, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 large brisket, fat trimmed
4 large yellow or spanish onions, thinly sliced (food processor thin)
1 c ketchup
1 c brown sugar
1 bottle any good red wine, if you can drink it, you should cook with it.
Lawry's garlic salt
3 T olive or vegetable oil

Directions:
Directions:
Sautee very thinly sliced onions in oil in a large soup pot til clear and starting to brown.
Push onions to the side and add meat, seasoned with garlic salt, browning the top and bottom.
Once brown, remove meat and place in large glass pan.
Add wine, ketchup and brown sugar.
Mix well in pot and pour over brisket.
Place brisket in oven, making sure you cover the meat with the onions and pools of sauce.
Bake for 2 hours at 350 covered.
Uncover, taste sauce, you might want to add more ketchup and smear the sauce over the brisket.
Bake another 1 or 2 uncovered until meat is brown and tender and smells like heaven.

Number Of Servings:
Number Of Servings:
Depends on brisket size
Preparation Time:
Preparation Time:
3-4 hrs.

 

 

 

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