Tangy Beef Brisket

"This brisket looked so moist and tender and I'm dying to make it. I just haven't had the guts to shovel out the money for beef brisket. Please tell me if it's worth it. "You can make this a day ahead, and put it the oven when your ready. Leftovers make tasty sandwiches." got from Noble Pig's food blog."
 
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Ready In:
3hrs 40mins
Ingredients:
13
Yields:
2 3 pound briskets
Serves:
8
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ingredients

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directions

  • Saute onion and butter in a heavy saucepan until tender.
  • Add the next nine ingredients; bring to a boil.
  • Reduce the heat; simmer, uncovered for 30 minutes until reduced to about 6 cups.
  • Place the brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 275 degrees for 3 hours for two smaller briskets, basting occasionally. (If you use one large 6 pound brisket bake at 350 degrees for 4 hours, covered.).
  • Skim off any fat. Remove brisket and let rest for 15 minutes.
  • Thinly slice the beef and pour remaining sauce from the pan and reserved sauce over the beef, Or throw the thinly sliced beef back into the roasting pan with the cooking sauce and add the sauce you reserved and completely coat the meat, and your ready to serve.

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RECIPE SUBMITTED BY

I am a college student studying History at a University here in Portland. I live with my fiance and our adorable Rottweiler, Minnie. My oldest favorite cookbook is my moms ragged old copy of The Joy of Cooking; For its amusing illustrations and thoroughness. I especially like Mark Bittman's new revised How to Cook Everything as it is much less intimidating and more practical than Joy of Cooking. My very favorite cookbook of all is Pie by Ken Haedrich. While I adore baking, cooking is still a bit difficult for me. I have the worse time getting several dishes on the table at once while still hot. I'm known for my baked goods like brownies cakes and pies, and for my fantastic burritos which I have never written down a recipe for.
 
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