Incredibly flavorful and tender, it is hard to believe that this baked beef brisket uses only 4 main ingredients. Beef or chicken broth may be substituted for the red wine if preferred.
Brisket should always be cut against the grain. Resting time prior to cutting is important to allow re-distribution of the flavorful juices throughout the meat.
- 1/2 sweet onion, sliced thin
- 1/2 cup red wine
- Kosher salt and freshly ground black pepper
- 3 to 4 pounds flat-cut beef brisket, fat-cap on
- 1 packet dry onion soup mix
Preheat oven to 450 F. Line a baking pan with foil.
Make a bed of the sliced sweet onion in the baking pan. Cover onions with the red wine.
Sprinkle the top (fat side) of the brisket evenly with the dry onion soup mix and more freshly ground black pepper.
Place in preheated oven, uncovered, baking for 15 minutes. Remove after 15 minutes, cover tightly with foil. Lower heat to 325 F. Return covered pan to the oven and bake an additional 1-1/2 hours.
Remove pan from oven and allow to rest, still covered, for 15 minutes. Uncover and let rest an additional 15 minutes before slicing brisket across the grain to serve.