Directions: |
Directions:Preheat oven to 450 degrees F. Season brisket generously on both sides with garlic powder and black pepper. Lay fat side up in a medium black enamel roaster (or comparable). Pour ½ cup wine over brisket. Seer uncovered for 10 – 15 minutes at 450.
While brisket is searing, in a Pyrex bowl, place 4 cups of water, 2 packets of the soup mix and bouillon cube in the microwave for 2 minutes. Remove and add 3/4 cups more wine to this mixture; stir well.
Remove seared brisket from oven and pour soup-water-wine mixture over it. Cook, covered, at 325 for 3 ½ to 4 hours, until fork-tender. Each hour: with a spoon, baste the brisket with the liquid mixture; taste and season liquid with salt, garlic powder, pepper, wine, soup mix, bouillon to taste. Add water as necessary.
With one hour remaining: add carrots, as desired. When brisket and carrots are tender, remove brisket from braising liquid onto a cutting board and let rest for 15 minutes. Place carrots into separate container/ziplock, etc
With a knife, remove fat from top of brisket and discard. Slice thinly across the bias with an electric knife. Place sliced brisket into a deep serving dish; pour braising liquid over it; refrigerate (5 lb. aluminum loaf pan works well).
The following day, skim and discard fat from brisket. Either freeze or reheat for serving (highly recommend making at least a day before for optimal marinating advantage). Easy to freeze in appropriate serving sizes.
To reheat, cook at 325 for one hour (or until hot)
Freeze brisket au jus for future kinish enjoyment. |
This recipe for Brisket ala Raport is from