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Beef Brisket

Beef Brisket recipe
photo by:kraft
Our take on the quintessential brisket recipe: Juicy with a wine-infused sauce and delectable onion flavor.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
16 servings
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posted:
4/7/2014
everyone Loved it
posted:
3/14/2014
My kids (who usually don't eat meat unless it's hot dogs) loved this and came back for seconds.
posted:
4/6/2011
This actually tastes better if made a day ahead, sliced when cold and reheated before serving. My husband doesn't like the taste of wine so I substitute a can of cola for the water.
posted:
12/19/2010
Great, My hubby was amazed at how tender it was. I substituted apple juice for wine, and cooked in a baking bag for 4 hrs at 300 for 3 1/2lb brisk.. absolutely wonderful.
posted:
10/29/2010
I can't say enough about this great recipe.It was so easy to make and tasted like you worked all day on it. What a great way to make an inexpensive piece of meat taste perfect.
posted:
4/28/2010
I made this recipe twice and each time it came out great. I made one change just to make sure the meat would be tender - I marinated the meat in just meat tenderizer overnight. In the morning added the other ingredience and let sit until I cooked later that afternoon. PERFECT!!!
posted:
12/7/2009
I could really taste the merlot, and the meat was a big tougher than I expected, but the overall flavor was wonderful.
posted:
8/2/2009
I tried out this recipe in a trial run for a special dinner event I have coming up and found a WINNER! The meat was tender and the sauce flavorful. Only change: Cut the onions in thick slices and definitely more onions than suggested. I served it with baked mac n cheese, asparragus and corn muffins...great meal. BEWARE: It prepared it for 6 adults and that's exactly what it served - no left overs and we are not big eaters.
posted:
6/2/2009
Very good. A litlle too tough to chew for me though. Doubled the sauce. Will make again. Maybe try it in a crockpot next time though
posted:
1/6/2009
This recipe is Superb!!! I haven't had brisket since I lived in Texas. This recipe took me back.
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