Ingredients: |
Ingredients: Beef Brisket, preferably first cut
Garlic powder
1 or 2 packets of dry onion soup mix (depending on size of brisket, up to 4 lbs 1 packet should be enough)
1 or 2 bottles of Heinz Chili Sauce (depending on size of brisket)
Dry Red Wine (optional)
White potatoes (I use new potatoes, my Mom uses russets. It's your choice.)
Carrots (Baby carrots will eliminate the tedious job of peeling and cutting up the carrots.)
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Directions: |
Directions:1. Preheat oven to 350º.
2. Trim excess fat from brisket. Do not trim all fat. Sprinkle both sides of brisket with garlic powder. Place brisket in a low sided (2"-2½") baking/roasting pan, preferably glass.
3. In a bowl combine onion soup, chili sauce, and ½ to 1 c. of wine, if desired. Pour the mixture over, and under, the brisket.
4. Cover pan tightly with aluminum foil. Place on middle rack of oven and bake for 1½ to 2 hours, depending on size of brisket.
5. While the brisket is cooking, peel the potatoes and cut into chunks. Place in salted water if there is going to be a delay putting them in the oven. Peel carrots and cut into chunks.
6. Remove the brisket from the oven and remove the foil from the pan. There should be plenty of room in the pan since the brisket should have shrunk during cooking. Add the potato and carrot chunks to the pan, placing them around the brisket. Try to get them into the sauce, but don't worry if some of them are only partially submerged.
7. Re-cover the pan with foil and place back in oven for another hour. Peri@Wodically stir the vegetables. Check with a fork to see if potatoes and meat are tender.
8. When done, remove the brisket from the pan to a cutting board. Cut into ½" slices, against the grain of the meat (very important!) You can return to the pan or place on a serving dish with vegetables and sauce. |
This recipe for Grandma Ida's Holiday Brisket is from