Red Brisket Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef corned brisket,
1/2 cup: Creamy onion salad dressing,
1/3 cup: Catsup,
2 tbsp: Flour,
1 Clove: garlic, slivered
1/2 cup: Sweet red wine,
1/2 cup: Water,
Directions:
Heat oven to 325. Make about 5 evenly spaced slits about 1/2 inch
deep in brisket; insert garlic sliver into each slit. Place brisket
in baking pan, 9x9x2 inches. Pour dressing over brisket; turn
brisket. Cover with aluminum foil and bake 1 hour.
Spoon drippings and dressing up over brisket. Mix wine and catsup;
pour over brisket. Cover and bake until brisket is tender, about 2
hours. Remove to heated platter; keep warm while preparing gravy.
Skim fat off liquid. Measure 2 cups liquid into 2-quart saucepan.
Shake water and flour in covered jar. Stir flour mixture gradually
into broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Thinly slice eye can be substituted for the beef rolled rump
roast.
Source from luhu.jp
deep in brisket; insert garlic sliver into each slit. Place brisket
in baking pan, 9x9x2 inches. Pour dressing over brisket; turn
brisket. Cover with aluminum foil and bake 1 hour.
Spoon drippings and dressing up over brisket. Mix wine and catsup;
pour over brisket. Cover and bake until brisket is tender, about 2
hours. Remove to heated platter; keep warm while preparing gravy.
Skim fat off liquid. Measure 2 cups liquid into 2-quart saucepan.
Shake water and flour in covered jar. Stir flour mixture gradually
into broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Thinly slice eye can be substituted for the beef rolled rump
roast.
Source from luhu.jp