|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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, thinly sliced
1/2 cup red wine
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (3- to 4-pound) flat-cut beef brisket, fat-cap on
1 (1-ounce) envelope 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 the 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.