Brisket in Sweet Wine
Servings 8
Equipment
- 2 sheets Heavy Duty Large Roll Aluminum Foil to line the pan and wrap meat.
- 9 x 11 roasting pan sprayed with non-stick spray.
Ingredients
- 6 lbs Beef brisket Flat cut
- 1 package Lipton Onion Soup Mix
- 1/2 cup Sweet red wine Alternative: Manischewitz Blackberry.
- 2 Tablespoons Beef Base Bouillon Paste optional
Instructions
- Preheat oven to 275°F
- Trim excess fat off the meat, leave a thin layer.
- Line the roasting pan with the two layers of foil.
- Place meat on foil fat side up.
- Rub Beef Base paste on meat both sides, if using it. Optional.
- Sprinkle Onion Soup Mix over meat, for a huge brisket two packages
- Pour in wine.
- Seal the inner foil layer leaving an air pocket, not too compressed.
- Seal up second foil layer over the first layer.
- Put in oven.
- Cook for 1 hour and 15 minutes per pound at 275 F.
- Remove brisket from the oven to rest.
- Remove sauce to skim fat. Serve separately.
- Slice brisket when cooler against the grain, thinly.
Notes
Notes: All cooking can be done ahead of time. The brisket is better the second day.
Reheat with some sauce but covered again in foil. Serve sauce in a gravy boat. Servings: Precooked weight figure 1/2-3/4 pound per person. A 6- pound brisket will yield 3 pounds cooked meat due to shrinkage and a lot of sauce.
Reheat with some sauce but covered again in foil. Serve sauce in a gravy boat. Servings: Precooked weight figure 1/2-3/4 pound per person. A 6- pound brisket will yield 3 pounds cooked meat due to shrinkage and a lot of sauce.