Brisket
CATEGORIES
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
DIRECTIONS
  1. Step (1)
  2. - Slice up all the onions into rings
  3. - Cover the bottom of the tray with the onions
  4. - Sprinkle (1) bag of Lipton onion soup mix over onions
  5. - Place brisket on top with fatty side up
  6. - Sprinkle (2nd) bag of Lipton onion soup mix over brisket
  7. - Sprinkle some fresh pepper, kosher salt, and parsley over brisket
  8. - Cover brisket with the rest of the onions
  9. - Drip a little Red wine in each corner of the tray
  10. - Place beef bouillon cube at top of tray
  11. - Peel and chop up fresh carrots into cubes and spread around tray
  12. ***Cover with foil and let cook on 375- for about an hour and a half
  13. While Brisket is cooking, I usually like to prep potatoes.
  14. Step 2
  15. - Rinse and scrub baby red potatoes
  16. - Spray with butter / margarine spray
  17. - Sprinkle and flip in kosher salt and parsley
  18. Step 3
  19. - Take Brisket tray out of oven.
  20. - Take Brisket out of tray and place on cutting plate
  21. - Slice Brisket opposite of grain and place back in cooking tray (Brisket will NOT be thoroughly cooked at this point.. that’s OK- )
  22. - Pour gravy and juices over Brisket and cover again with the onions cooking in the tray
  23. - Place potatoes that have been tossed in butter spray and salt in tray with brisket
  24. - Cover with foil and walk away for 4 hours..
  25. Check to see if you need a knife to cut the meat, if you don’t the brisket is done.