Moms Marinara Wine Brisket Recipes

MOM'S MARINARA WINE BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to "lock in the juices" but I can't tell the difference and don't usually do it).
• Sprinkle meat with the salt, garlic and onion packet all over.
• Now add the marina sauce and wine.
• Turn meat a few times to coat.
• Cook 3 hours, turning meat after 1 1/2 hours.
• The meat will be done when it is tender when pierced with a fork.
• Remove brisket to a cutting board and let cool a bit for easier cutting.
• Cut meat on the diagonal of the grain.
• Return meat to sauce and serve.
• It is also great the next day and it freezes well.

MARINADE AND BASTING SAUCE FOR BEEF BRISKET

Steps:

• Mix all of the ingredients well and then pour over whole beef brisket.
• Let marinate in refrigerator for several hours, or overnight if possible.
• Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!

MOM'S BRISKET

Steps:

• Season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
• Place the meat under the broiler until browned. Turn it over and brown the other side.
• While the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
• Mix the flour into 1 cup of cold water and stir well.
• When the soup has boiled stir in the flour mixture and stir until thickened. Reduce heat to a simmer.
• Add a splash of wine.
• When the meat has browned add the meat and any pan juices to the pot.
• Cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.

MAMA'S BRISKET

Steps:

• 1. Preheat the oven to 375. Rinse off brisket and pat dry. If there's too much fat on the meat, trim it. But be careful not to remove too much. Remember, fat adds flavor.
• 2. Combine the two packages of soup mix in a bowl. Coat the brisket with oil or spray with cooking spray. Then, rub the instant soup mix liberally into both sides of the brisket, using it all.
• 3. Place the chopped onions on the bottom of a large dutch oven and put the meat directly on top. Add cut up carrots, and potatoes to the dutch oven. Add enough water to the dutch oven to come up almost to the top of the roast.
• 4. In another sauce pan, boil 1 1/2 cup of water. Once boiling, add the bouillon. Keep stirring until dissolved. Add mushroom soup mix. Then add to dutch oven.
• 5. Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed. At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold. When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
• 6. Serve everything together in a big serving pot or platter and enjoy. This is particularly good served open faced on top of some good Jewish rye bread. As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.