Shelly's Recipe

BRISKET

Category: Brisket/Cornbeef

1 cup dry red wine
1 tbsp chili sauce
1 tsp salt
14 1/2 oz can diced tomatoes, undrained
2 garlic cloves, minced
1/2 tsp pepper
4 lb beef brisket, trimmed
8 carrots, peeled and halved
1 large Vidalia onion, sliced

Combine 1st six ingredients in a bowl; stir well. Place brisket in a large greased roasting pan. Arrange carrot and sliced onion around brisket; pour wine mixture over all. Bake, covered, at 350 for 3 hours or until brisket is tender. Remove from oven; let stand 15 minutes. S

hred brisket into bite-size pieces with 2 forks, or cut diagonally across the grain into thin slices; place on a platter. Remove vegetables from pan with a slotted spoon, and arrange around meat. Spoon about 1 cup pan drippings over brisket and vegetables. Serve with remaining drippings. Serve 6-8.