Best Beef Brisket in the World |
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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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The secret is marinating the brisket in wine and seasoning the night before and cooking it until just the right texture for slicing. Ingredients:
1 -4 lb beef brisket, first cut brisket well -trimmed |
2 -4 cups red wine |
2 -3 tablespoons worcestershire sauce |
2 teaspoons freshly minced garlic |
1 -2 teaspoon freshly ground white pepper |
1 teaspoon paprika |
1 bay leaf |
Directions:
1. 1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator.
2. 2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and sauté the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon.
3. 3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour.
4. 4-Preheat the oven to 325°F.
5. 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
6. 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
7. 7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.
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