Main dishes

Beef Brisket

(47)

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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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What You Need

large onions, sliced

beef brisket (4 lb.)

can (10-1/2 oz.) condensed French onion soup

1-1/4

cups dry red wine

1/2

cup ketchup

1/2

cup packed brown sugar

pkg. (1.4 oz.) onion soup mix

Make It

HEAT oven to 350°F.

PLACE onions in large shallow pan; top with meat.

MIX remaining ingredients; pour over meat. Cover with foil; pierce in several places with sharp knife.

BAKE 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min. before slicing. Serve topped with drippings.

Kraft Kitchens Tips

Serving Suggestion

Serve with a steamed vegetable and crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.

Make Ahead

Recipe can be prepared ahead of time. Bake and slice meat as directed. Return meat to pan; cover with drippings. Cover and refrigerate up to 2 days. To reheat, bake, covered, in 350°F-oven 1 hour or until heated through.

Non-Alcoholic Version

Substitute water for the wine.

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mbast1

posted:2/6/2012

Fantastic! I made this for Sunday Dinner and eeryone loved it!! Cant wait to make it again.

Kindagood

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.

CINDY97

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.

qnana4

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.

kshirelle

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!!!

knpindy

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.

a cook

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.

wrinkles21

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

c1downmama

posted:1/6/2009

This recipe is Superb!!! I haven't had brisket since I lived in Texas. This recipe took me back.

salbird

posted:12/29/2008

This brisket is excellent