Ingredients
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8
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1
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1
-
2
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2
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2
-
-
-
-
-
-
-
-
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Directions
Mom’s Marinara Wine Brisket,My mother showed me how to make this easy recipe a few years ago and it is my husband’s favorite so far. It goes well with white rice. UPDATE! Cindytc’s review was for 4 lbs. brisket and for that amount ot meat, you could use 1 Onion soup packet, 1 jar of marinara and 1 cup of red wine. I have now altered the recipe, since her review, to 8 lbs. of meat (I sometimes use 4 smaller briskets). I like it with sauce. You can also make this in the crockpot on low heat for about 6 hours or until tender when checked with a fork. Enjoy!,This was really good, tender and juicy – the family whole family enjoyed it. I decided to skip the salt – there’s enough in packaged onion soup mix, IMO.We also halved the recipe, but had only a 3# brisket, so there was plenty of sauce left. Definitely a keeper!,great-tast.ing, and juicy
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Steps
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1
Done
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Preheat Oven to 350 Degrees F. |
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2
Done
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Place the Brisket in a Dutch Oven or Covered Roasting Pan. (my Mom Likes to Pan Sear the Meat to "lock in the Juices" but I Can't Tell the Difference and Don't Usually Do It). |
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3
Done
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Sprinkle Meat With the Salt, Garlic and Onion Packet All Over. |
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4
Done
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Now Add the Marina Sauce and Wine. |
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5
Done
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Turn Meat a Few Times to Coat. |
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6
Done
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Cook 3 Hours, Turning Meat After 1 1/2 Hours. |
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7
Done
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the Meat Will Be Done When It Is Tender When Pierced With a Fork. |
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8
Done
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Remove Brisket to a Cutting Board and Let Cool a Bit For Easier Cutting. |
|
9
Done
|
Cut Meat on the Diagonal of the Grain. |
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10
Done
|
Return Meat to Sauce and Serve. |
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11
Done
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It Is Also Great the Next Day and It Freezes Well. |
