|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 2mg||12%|
|*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. A good deal of flavor comes from using a packet of dried onion soup mix and combining it with red wine. (Beef or chicken broth may be substituted for the red wine, if preferred.)
People often wonder how to cook brisket in the oven fast, but it's not a cut of meat that can necessarily be rushed. This dish takes a couple of hours but it's a fairly hands-off process, and you end up with a tender and delicious cut of beef after all that cooking.
Brisket should always be cut against the grain. Resting time prior to cutting is important to allow redistribution 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
Gather the ingredients.
Preheat oven to 450 F. Line a baking pan with foil.
Make a bed of sliced sweet onion in a baking pan. Cover onions with red wine.
Place in oven, uncovered, and bake for 15 minutes. Remove after 15 minutes, cover tightly with foil. Lower heat to 325 F. Return covered pan to oven and bake an additional 1 1/2 hours.
Remove pan from oven and let rest, still covered, for 15 minutes. Uncover and let rest an additional 15 minutes before slicing brisket across the grain to serve.
How to Store and Freeze Beef Brisket
Brisket can be easily stored in the fridge as leftovers for up to 5 days, as long as it's in an airtight container.
Cooked brisket can be kept longer in the freezer. Wrap it in plastic wrap and then foil, and then transfer to an airtight, zip-close freezer bag for up to 6 months. Thaw leftover brisket in the refrigerator, eat cold on a sandwich, or reheat in a low oven (300 F) with a bit of gravy or sauce until hot.