A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options…your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman
- 7–8 pounds of brisket
- 1 bottle of ketchup
- 1 1/2 cups of dry red wine
- 1 1/2 cups water
- 1.5 tbsp chicken base (I find it milder than beef base)
- 1/4 cup dehydrated onion flakes
- 6 cloves of garlic (roughly chopped)
- 2 onions (roughly chopped)
- 6 large carrots (cut into large chunks)
- Salt and pepper to taste
- Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
- Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
- If you have time let stand in refrigerator for 24 hours.
- Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
- Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
- Place in refrigerator over night to cool.
- Remove fat and cut against the grain NOT with the grain.
- Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.
The nutritional information is to be used for information purposes only.
- Category: brisket, dinner, freezer friendly, One pan
- Cuisine: Ashkenazi, Jewish, Russian