Winter is a great time for trying slow roasted meats and stews...things you would never think of making in the middle of summer when the oven would be on for hours. Beef brisket is one of my winter favorites. There are tons of recipes for brisket out there and everyone has a favorite - this is mine. The recipe came to me by way of a good friend. You can serve it alone over mashed potatoes with a vegetable on the side but I like it best served on a crusty roll with the delicious juices and plenty of onions!
If you can roast the brisket the day before and refrigerate it overnight it slices beautifully and you can easily separate the fat from the juices.
Beef BrisketOriginal Source Unknown
• 5 pound trimmed beef brisket
• 2-3 onions, sliced
• 2-3 cloves garlic, sliced thin or minced
• 1 16-oz Bottle Wishbone Italian Dressing
• Red wine (about 2 cups)
In a heavy cake pan or other large oven-proof shallow dish, broil brisket until well-browned on both sides.
Drain fat and add sliced onions, garlic, dressing and wine.
Reduce oven to 300. Cover pan with foil and roast for about 4 hours. This can also be prepared in a slow cooker, after the browning of the brisket. Increase cooking time according to your slow cooker. Perhaps 2-3 hours more than oven method.
If possible, allow to cool overnight in the pan juices with onions, which will make it easy to remove the fat from the meat and juices. Slice the meat, return to the defatted pan juices and reheat either on the stove or oven for about 20-30 minutes.
Slice and serve on crusty rolls with onions and pan juices.