Directions:
- 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.
- 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.
- 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.
- Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8218.54 Kcal (34409 kJ) | ||
| Calories from fat | 4898.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 544.32g | 837% | |
|---|---|---|---|
| Cholesterol | 1959.55mg | 653% | |
| Sodium | 46503.73mg | 1938% | |
| Potassium | 11956.71mg | 254% | |
| Total Carbs | 193.86g | 65% | |
| Sugars | 156.99g | 628% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 548.57g | 1097% | |
| Vitamin C | 996.5mg | 1661% | |
| Iron | 74.3mg | 413% | |
| Calcium | 497.3mg | 50% | |
| Amount Per 100 g | |||
| Calories | 187.48 Kcal (785 kJ) | ||
| Calories from fat | 111.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.42g | 837% | |
|---|---|---|---|
| Cholesterol | 44.7mg | 653% | |
| Sodium | 1060.81mg | 1938% | |
| Potassium | 272.75mg | 254% | |
| Total Carbs | 4.42g | 65% | |
| Sugars | 3.58g | 628% | |
| Dietary Fiber | 0.15g | 26% | |
| Protein | 12.51g | 1097% | |
| Vitamin C | 22.7mg | 1661% | |
| Iron | 1.7mg | 413% | |
| Calcium | 11.3mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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