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Twice-baked Beef Brisket with Onions





Yields
Makes 16 to 18 servings

Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce. If desired, divide pan juices and meat evenly between 2 casseroles (9 by 13 inch each) in step 3.

Twice-baked Beef Brisket with Onions




James Carrier
 1 beef brisket (7 to 8 lb.)
 2 envelopes onion soup mix (1 oz. each)
 2/3 cup firmly packed brown sugar
 2 onions (1/2 lb. each), peeled and thinly sliced
 1 1/2 cups dry red wine
  Salt
Step 1
1

Trim and discard fat from brisket; rinse meat. Lay brisket, fattiest side up, in a 12- by 17-inch roasting pan. Sprinkle onion soup mix, brown sugar, and onions evenly over meat. Pour wine evenly over onions. Cover pan tightly.

Step 2
2

Bake in a 325º oven until brisket is very tender when pierced, 3 1/2 to 4 hours. With 2 wide spatulas, transfer meat to a platter. Let meat and juices cool about 2 hours. Cover separately and chill until meat is cold, at least 4 hours or up to 2 days.

Step 3
3

Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover pan tightly with foil.

Step 4
4

Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.

Nutrition Facts

Servings Makes 16 to 18 servings


Amount Per Serving
Calories 268Calories from Fat 40
% Daily Value *
Total Fat 12g19%

Saturated Fat 4.1g21%
Cholesterol 84mg29%
Sodium 350mg15%
Total Carbohydrate 12g4%

Dietary Fiber 0.4g2%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.