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.
• 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.
Cover pan with foil and cook in 350F oven for about 4 hours. This could also be made in a slow cooker, if you prefer.
Slice and serve on crusty rolls with pan juices.