Best Beef Brisket in the World
- Ready In:
- 27hrs
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 -4 lb beef 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
- 1⁄2 cup olive oil
- 3 large onions, coarsely chopped
- 2 medium carrots, peeled and finely chopped
- 1 (8 ounce) package Lipton Onion Soup Mix
- 2 -3 tablespoons all-purpose flour
- 1 -2 teaspoon salt
- 1 (12 ounce) bottle beer
- 11 1⁄2 ounces Campbell's Golden Mushroom soup
- 3⁄4 cup ketchup or 1/2 chili sauce
- 1⁄2 - 1 cup beef broth
directions
- 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-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-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-Preheat the oven to 325°F.
- 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
- 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
- 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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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio