- 1 beef brisket (7 to 8 lb.)
- 2 envelopes onion soup mix (1 oz. each)
- 2/3 cup firmly packed brown sugar
- 2 onions (1/2 lb. each), peeled and thinly sliced
- 1 1/2 cups dry red wine
- calories 268
- caloriesfromfat 40 %
- protein 27 g
- fat 12 g
- satfat 4.1 g
- carbohydrate 12 g
- fiber 0.4 g
- sodium 350 mg
- cholesterol 84 mg
How to Make It
Trim and discard fat from brisket; rinse meat. Lay brisket, fattiest side up, in a 12- by 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, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover pan tightly with foil.
Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.