More Great Recipes: Beef

Brisket


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1) 3lb beef brisket (I always get from the butcher with a corner of the fat on top cut off. Grandpa told me this made the juice drip easier)
- (2) picks of Lipton Onion Soup Mix
- (1) Beef Bouillon Cube
- (5-6) LARGE Sweet Yellow Onions
- (1) bag of fresh carrots
- (1) bag of red baby potatoes
- 1/2 cup of red wine
- Butter / Margarine spray
- salt
- pepper
- parsley
- Big Square metal baking tray


Step (1)


- Slice up all the onions into rings


- Cover the bottom of the tray with the onions


- Sprinkle (1) bag of Lipton onion soup mix over onions


- Place brisket on top with fatty side up


- Sprinkle (2nd) bag of Lipton onion soup mix over brisket


- Sprinkle some fresh pepper, kosher salt, and parsley over brisket


- Cover brisket with the rest of the onions


- Drip a little Red wine in each corner of the tray


- Place beef bouillon cube at top of tray


- Peel and chop up fresh carrots into cubes and spread around tray



***Cover with foil and let cook on 375- for about an hour and a half



While Brisket is cooking, I usually like to prep potatoes.



Step 2


- Rinse and scrub baby red potatoes


- Spray with butter / margarine spray


- Sprinkle and flip in kosher salt and parsley



Step 3


- Take Brisket tray out of oven.


- Take Brisket out of tray and place on cutting plate


- Slice Brisket opposite of grain and place back in cooking tray (Brisket will NOT be thoroughly cooked at this point.. that’s OK- )


- Pour gravy and juices over Brisket and cover again with the onions cooking in the tray


- Place potatoes that have been tossed in butter spray and salt in tray with brisket


- Cover with foil and walk away for 4 hours..



Check to see if you need a knife to cut the meat, if you don’t the brisket is done.


Pairs Well With


Notes

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