Twice-baked Beef Brisket with Onions

James Carrier

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.

Yield: Makes 16 to 18 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 40%
  • Protein: 27g
  • Fat: 12g
  • Saturated fat: 4.1g
  • Carbohydrate: 12g
  • Fiber: 0.4g
  • Sodium: 350mg
  • Cholesterol: 84mg

Ingredients

  • 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
  • Salt

Preparation

  1. 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. 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. 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. 4. Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.
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