BEEF BRISKET
Steps:
- Preheat the oven to 325. Since the meat is so thick and dense, it's a good idea to pull it out of the refrigerator a half hour before going in the oven. Peel and slice the onions into 1/2-inch thick onion rings. Scatter the rings across the floor of a roasting pan. Lay the meat fat-side down over the onion slices and season well with salt and pepper. Cover the meat with the red wine, then the Heinz Chili Sauce, and then the onion soup mix. Cover the pan either with a lid or with foil and roast at 325 for 4 hours, basting every hour. When you baste, be careful not to wash all of the sauce from the top of the meat. Just ladle the juices carefully over the meat. After 4 hours, pull the meat from the oven and uncover to let cool a bit. Turn the oven down to 225. After the meat has cooled enough to handle, place it on a cutting board fat side up, and holding a long slicing knife horizontally, slice off the layer of fat and discard. Cut the brisket into quarter-inch thick slices across the grain. The grain on a brisket is very apparent and easy to read. You want to cut across the grain. Picture a bundle of sticks and you want to cut them into sheets of twigs. This is a very important step in the recipe because by the time the meat is finished it will be falling apart and much more difficult to slice. At this point, it is still slightly tough and easier to get clean slices. If you get some shredded brisket with it, that's ok, that's good too. Return these slices to the sauce in the pan, making sure they are submerged in liquid and mixed in with the onion slices. Return the pan to the oven (now set at 225) for 2 more hours, uncovered. Again, this is an important step. Leaving it uncovered allows the sauce to thicken into what the be almost as amazing as the meat.
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Maria Saenz
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one next time.
Muhammad faiq Baloch
[email protected]I love this recipe! The brisket is always tender and juicy, and the sauce is perfect.
Tk Ivonovic
[email protected]The brisket was a bit tough, but the flavor was still good.
Ijaz Koheeallee
[email protected]This is my favorite brisket recipe. It's always a hit at parties.
Goddey Prosper
[email protected]I'm new to cooking brisket, but this recipe made it easy. The brisket was delicious and everyone loved it.
Cherrylene Bruins
[email protected]The brisket was cooked perfectly, but the sauce was a bit too sweet for my taste.
Saifull Islam
[email protected]This recipe is a keeper! I can't wait to try it again with different rubs and marinades.
Hilwa Yaakub
[email protected]I followed the recipe exactly, but my brisket didn't turn out as well as I hoped. I think I need to practice more.
HAMZALu2312E hamza
[email protected]This is the best brisket recipe I've ever tried! The meat was so tender and juicy, and the sauce was perfect.
Jesica Ansel
[email protected]The brisket was a little dry, but the flavor was still good.
Rahid Rahid
[email protected]I've made this brisket several times now, and it always turns out great. It's my go-to recipe for special occasions.
Amir Bhutta
[email protected]The cook time was a bit longer than I expected, but it was worth the wait. The brisket turned out perfect.
musa Ghetto
[email protected]This brisket was a hit at my last party! Everyone raved about how tender and flavorful it was. I'll definitely be making this again.