Nannys Brisket Recipe

How to make it

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• 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