Long Island Holiday Brisket |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This is from The Long Island Holiday Cookbook published by Newsday Books and it was simply listed as Brisket so I changed the name a bit to distinguish it. Ingredients:
1 (2 ounce) package dry onion soup mix (lipton) |
4 onions, halved and thinly sliced |
2 celery ribs, with some leaves, chopped |
3 carrots, peeled, cut into 1/2 inch rounds |
1 cup ketchup |
1 cup dry red wine |
1 (4 -5 lb) beef brisket |
Directions:
1. Mix ingredients together and put some in the bottom of a roasting pan that will fit the brisket.
2. Put the brisket in the roasting pan, fat side up, and spoon some of the sauce on top of the meat.
3. Cover and bake at 350 degrees for 4 hours until the meat is fork tender.
4. Remove the meat and slice against the grain.
5. Serve with the sauce and rice.
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