Brisket in Sweet Wine

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings 8


  •  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.


  • 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


  • 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: 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.