How to make it

  • Day 1
  • Remove Brisket from refrigerator.
  • unwrap, set on a plate let sit on counter for 30 minutes.
  • Preheat oven 325 degrees.
  • Slice onion into 1/2 inch rings. Scatter the onion in a metal or foil roasting pan large enough to contain brisket.
  • Rinse brisket, pat dry with paper towels. Place meat fat side down on top of onions.
  • using a spatula spread chili sauce over meat.
  • sprinkle the soup mix on top.
  • pour wine on meat.
  • cover pan tightly with aluminum foil and place on top rack of oven.
  • cook for 4 hours basting meat with juices every hour.
  • Remove from oven and let sit until meat cools.
  • wrap brisket in foil and refrigerate overnight. Reserve pan drippings, juices and onions in an air tight container and refrigerate.
  • Day 2
  • Preheat oven 325.
  • unwrap brisket and place on cutting board. Using serrated knife cut brisket into thin slices going against the grain of the meat.
  • Place slices on large metal or foil pan.
  • Pour reserve drippings, juices, and onion on top of meat.
  • Add 1/2 cup of water and cover pan tightly with aluminum foil.
  • Place on top rack of oven.
  • Simmer brisket in juices for 2 hours or until your ready to serve.
  • Meat won't over cook as long as liquid is in the covered pan.
  • Remove form oven and let rest, covered for 5 minutes before serving

Reviews & Comments 1

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  • jaie 10 years ago
    My parents love brisket and I think I will surprise them with this recipe soon. Thanks for posting. (I am sure they are sick of my usual recipe by now!!!)
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