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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 – 3.5 pound brisket
3 onions sliced thin
3⁄4 cup chili sauce
1⁄4 cup ketchup
1 cup red wine
4 tablespoons brown sugar
3 tablespoons apple cider vinegar
3 cloves chopped garlic
1 teaspoon fresh thyme
salt and pepper
Mix all of the sauce ingredients together. Give it a taste. It should be a good balance of sweet and sour. If it needs
more sweet, add more sugar, if it needs more sour, add more vinegar. Season well.
Pat brisket dry. This is a very important step. The beef needs to be very dry before it goes into the pan. Season with salt and pepper right before you sear it. Crank up the heat in your pan and add a little oil. It needs to be screaming hot before the beef goes in. We are after a nice crispy crust on the outside of our brisket. When both sides are seared put it in your roasting pan.
Pour the sauce all over the brisket. Cover the brisket with the sliced onions. Add a few sprigs of thyme and season
with salt and pepper. Cover with tin foil.
Put the brisket in a 300 degree oven. I hesitate to give an exact time as it depends on how large your brisket is. Mine was 3.5 pounds and it cooked for almost 3 hours. Brisket should be fork tender. If it is not fork tender, put it back in the oven until it is. Let it rest a bit before you cut it. Slice on the bias against the grain. If you cut with the grain, you will lost the texture of the brisket and it will be tough.
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Baked Brisket
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 – 3.5 pound brisket
3 onions sliced thin
3⁄4 cup chili sauce
1⁄4 cup ketchup
1 cup red wine
4 tablespoons brown sugar
3 tablespoons apple cider vinegar
3 cloves chopped garlic
1 teaspoon fresh thyme
salt and pepper
Mix all of the sauce ingredients together. Give it a taste. It should be a good balance of sweet and sour. If it needs
more sweet, add more sugar, if it needs more sour, add more vinegar. Season well.
Pat brisket dry. This is a very important step. The beef needs to be very dry before it goes into the pan. Season with salt and pepper right before you sear it. Crank up the heat in your pan and add a little oil. It needs to be screaming hot before the beef goes in. We are after a nice crispy crust on the outside of our brisket. When both sides are seared put it in your roasting pan.
Pour the sauce all over the brisket. Cover the brisket with the sliced onions. Add a few sprigs of thyme and season
with salt and pepper. Cover with tin foil.
Put the brisket in a 300 degree oven. I hesitate to give an exact time as it depends on how large your brisket is. Mine was 3.5 pounds and it cooked for almost 3 hours. Brisket should be fork tender. If it is not fork tender, put it back in the oven until it is. Let it rest a bit before you cut it. Slice on the bias against the grain. If you cut with the grain, you will lost the texture of the brisket and it will be tough.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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