1 each beef brisket
2 envelopes onion soup mix
2/3 cup firmly packed brown sugar
2 medium onions
1 1/2 cups red wine
Instructions
Purchase a whole fresh beef brisket, not corned, or two center cut pieces. Trim and discard fat, rinse meat. Lay brisket, fat side up, in a 12 by 17 inch roasting pan. Sprinkle onion soup mix, brown sugar and onions evenly over meat; pour red wine evenly over the onions and cover the pan tightly
Bake in a 325 degree oven until brisket is very tender when pierced, about 3 1/2 to 4 hours. Transfer meat to a platter. Let the meat and juices cool for about two hours. Then cover separately and chill until meet is cold, about 4 hours or up to 2 days
Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover the pan tightly with foil
Bake in a 350 degree oven until meet is hot, 40 to 50 minutes. Serve with pan juices.
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Yields: 16 Servings
Sunset Magazine, December 2000, Page 171
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