Twice-baked Beef Brisket with Onions
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. To serve, slice meat and reheat in sauce. If desired, divide pan juices and meat evenly between 2 casseroles (9 by 13 inch each) in step 3.
More From Sunset
- Calories: 268
- Calories from fat: 40%
- Protein: 27g
- Fat: 12g
- Saturated fat: 4.1g
- Carbohydrate: 12g
- Fiber: 0.4g
- Sodium: 350mg
- Cholesterol: 84mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes