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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Twice baked Beef Brisket with Onions Recipe

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This recipe for Twice baked Beef Brisket with Onions is from Zelda , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef brisket (7 to 8 lbs)
2 envelopes onion soup mix
2/3 cup firmly backed brown sugar
2 onions, peeled and thinly sliced
1 1/2 cups dry red wine
salt
Directions:
Directions:
Trim and discard fat from brisket; rinse meat. Lay brisket fattiest side up, in a 12 x 17 inch roasting pan. Sprinkle onion soup mix, brown sugar, and onions evenly over meat. Pour wine evenly over onions. Cover pan tightly.
Bake in a 325º oven until brisket is very tender when pierced, 3 1/2 to 4 hours. With 2 wide spatulas, transfer meat to a platter. Let meat and juices cool about 2 hours. Cover separately and chill until meat is cold, at least 4 hours or up to 2 days.
Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leavening slices in place; with a wide spatula, transfer neatly to pan with juices. Cover plan tightly with foil
Bake in a 350ºoven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.
Personal Notes:
Personal Notes:
Purchase a whole fresh beef brisket (not corned) or 2 center cut pieces. Oven braise the brisket up to 2 days ahead; chill meat and pan juices separately.

 

 

 

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