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Foolproof Brisket Recipe
Mar. 6th, 2011 11:30 amBuy your brisket at least 2 days before you plan to cook it.
Marinate in red wine (dry is a must, fancy isn't) and garlic in the refrigerator. If working with a 2 pound brisket, a half bottle of wine is sufficient. The bigger the brisket, the more wine you need.
Two days (or more) later, turn your oven to 375 degrees.
Take the brisket out of the marinade, reserving the wine and garlic.
Heat a flavorless oil (vegetable or canola is good) in a large skillet (should be big enough to hold the entire brisket). Dredge the brisket in flour and sear.
In a bowl, combine ketchup, vinegar, brown sugar and the reserved wine and garlic until you get a nice thick sauce that tastes the way YOU like it (some people like more vinegar, some people want more ketchup).
Put the brisket in a pan. Cover with sauce.
Slice enough onions until you have enough to completely cover the brisket plus more for the sides. Cover the pan and cook for 2 hours.
Check the pan, recover the brisket with the onions, reduce heat to 200. Cook for one more hour.
Take the brisket out and let cool. Slice, and return to the pan to be reheated later.
Eat with sauce and onions.
Marinate in red wine (dry is a must, fancy isn't) and garlic in the refrigerator. If working with a 2 pound brisket, a half bottle of wine is sufficient. The bigger the brisket, the more wine you need.
Two days (or more) later, turn your oven to 375 degrees.
Take the brisket out of the marinade, reserving the wine and garlic.
Heat a flavorless oil (vegetable or canola is good) in a large skillet (should be big enough to hold the entire brisket). Dredge the brisket in flour and sear.
In a bowl, combine ketchup, vinegar, brown sugar and the reserved wine and garlic until you get a nice thick sauce that tastes the way YOU like it (some people like more vinegar, some people want more ketchup).
Put the brisket in a pan. Cover with sauce.
Slice enough onions until you have enough to completely cover the brisket plus more for the sides. Cover the pan and cook for 2 hours.
Check the pan, recover the brisket with the onions, reduce heat to 200. Cook for one more hour.
Take the brisket out and let cool. Slice, and return to the pan to be reheated later.
Eat with sauce and onions.
