Best Beef Brisket in the World

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READY IN: 27hrs
Recipe by Timothy H.

The secret is marinating the brisket in wine and seasoning the night before and cooking it until just the right texture for slicing.

Ingredients Nutrition

Directions

  1. 1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator.
  2. 2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and sauté the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon.
  3. 3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour.
  4. 4-Preheat the oven to 325°F.
  5. 5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
  6. 6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
  7. 7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.

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