MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Brisket
Categories: Beef, Fruits, Wine, Citrus, Herbs
Yield: 10 servings
1 ts Paprika
1 ts Black pepper
1/4 ts Cayenne pepper
1 oz Env onion soup & dip mix
6 lb Flat beef brisket; trimmed
3 lg Sweet onions; peeled, sliced
2 c Fresh cranberries
2 c Water
1 c Cabernet Sauvignon
1 Lemon; zested, juiced
1 ts Garlic powder
1/4 ts Ground allspice
2 tb Fresh parsley; chopped,
- for garnish
1 Lemon; sliced
In a small bowl, stir together paprika, black pepper,
cayenne pepper and onion soup and dip mix. Rub
generously all over brisket. Wrap and refrigerate at
least 3 hours or up to overnight. Transfer brisket to a
counter and let come to room temperature before
roasting.
Set oven @ 300 F/150 C.
Grease a shallow roasting pan with cooking spray. Spread
half of the cranberries and onion in pan; top with
brisket. Scatter remaining cranberries and onion over
brisket.
Pour water, wine and lemon juice over brisket; sprinkle
liquid with garlic powder and allspice. Cover with
heavy-duty foil or a tight-fitting lid. Bake until meat
is fork-tender, about 3 hours.
Remove brisket from oven. Strain liquid into a medium
saucepan over medium-low heat; cook, skimming off fat
every few minutes, until thickened, about 10 minutes.
Transfer brisket to a cutting board and trim off any fat
remaining on the outside. Cut meat across the grain 1/4"
slices and arrange on a platter. Drizzle with about
half of the cranberry-onion sauce. Garnish w/parsley
and lemon slices; serve with remaining sauce.
RECIPE FROM:
https://schnucks.com
Uncle Dirty Dave's Archives
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