Brisket! A classic, easy, delicious recipe

NOTE:  PLAN TO COOK THE BRISKET at least 4 HOURS! For best results, aim for 5 hours for really soft, delicious brisket.

INGREDIENTS:

1 large “First Cut” Brisket (if you don’t see one in grocery aisles, ask the butcher.  Getting 2 smaller pieces is actually better because then they are easier to manage when turning and basting).  Keep in mind that the brisket will SHRINK a bit, so when eyeballing it, get a bit larger piece than you normally would.

2 bottles of Heinz Chili Sauce (get a 3^rd bottle in case you decide you need it).  This is usually found wherever the chili sauces are in the condiments aisle and sometimes near the ketchups—depends on the store. 

1 packet of Lipton dry onion soup mix (they usually come 2 packets to a box)

½  to 1 cup water (will vary)

1 cup of red wine

Lots of large carrots—peeled and cut in half or thirds

At least 20 small round white potatoes, about 1-2 inches each.  (If they are larger, you can cut them in half, otherwise, put in the mix whole.)

A large, high-sided casserole pot

INSTRUCTIONS:

Preheat oven to 350 degrees.

Wash the potatoes, wash and peel carrots and cut in half or thirds.

Mix the bottles of Heinz and the one packet of onion soup mix with the wine and water .  You want it to stay really nice and thick, so add water carefully, as much as needed—usually ½ to 1 cup.  Pour most of the mix into the large casserole.

Put the brisket, fat side down to start, in the large casserole and pour some of the sauce on it. Cover with foil or lid.

In a large bowl, mix remaining sauce with the carrots and potatoes and set aside for now.

Place the brisket in heated oven.  Turn over the brisket and re-baste with the sauce (with a ladel) every hour, for about 4 hours.  

After three or four hours, put in the carrots and potatoes with the rest of the sauce, making sure everything is getting mixed in with as much sauce as possible.  You’ll want to cook the dish another 1 hour, at least.  After an hour, check the dish and see if the meat is nice and soft and if the carrots and potatoes are soft but firm (test the meat by cutting against/across the grain lines, not with the grain lines—always cut brisket this way, it holds up better when cooking and serving).

Brisket takes a long cooking time to become nice and soft.  You develop a sort of “feel” for how it is cooking along the way and if you need to raise or lower the temp, or take off the cover.  Also, brisket is even better reheated the next day—enjoy the leftovers!