Twice-baked Beef Brisket with Onions

Twice-baked Beef Brisket with Onions
Photo by James Carrier


  • Salt
  • 1 ½ cups dry red wine
  • 1 beef brisket (7 to 8 lb.)
  • 2/3 cup firmly packed brown sugar
  • 2 envelopes onion soup mix (1 oz. each)
  • 2 onions (1/2 lb. each), peeled and thinly sliced

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. 2. Bake in a 325° oven until brisket is very tender when pierced, ...

View full recipe at My Recipes


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