Enjoy classic brisket of beef boldly flavored and traditionally served with new potatoes and steamed carrots.
fresh beef brisket (not corned beef), 3 lb
cups white wine vinegar
bottle (12 oz) chili sauce
cup packed brown sugar
teaspoon dried basil leaves
medium onions, thinly sliced
Chopped parsley, if desired
Place beef in resealable food-storage plastic bag or 3-quart casserole, cutting beef in half if necessary to fit. In medium bowl, stir vinegar, chili sauce, brown sugar, basil and salt until well blended. Pour over beef; turn to coat. Seal bag or cover casserole; refrigerate, turning beef once, at least 8 hours but no longer than 24 hours to marinate.
Heat oven to 325°F. Place beef and marinade in 4-quart Dutch oven or 3-quart casserole. Place onions over top; cover. Roast 2 hours, brushing beef twice with marinade.
Remove cover; roast 1 hour longer, brushing beef frequently with marinade, until beef is tender. Cover and let stand 10 minutes.
To serve, cut beef across grain into thin slices; arrange on serving platter. With slotted spoon, place onions over beef. Sprinkle with parsley. Discard cooking liquid.
Brisket is a less tender cut of beef. Marinade it and cook it slowly for a delicious and tender meal!
Marinating the brisket the night before saves time in the morning—and the unattended cooking leaves you more time for the rest of the dinner and visiting with your guests.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.