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cup packed brown sugar
cloves garlic, finely chopped
cup red wine
cup chili sauce
tablespoons apple cider vinegar
brisket (3 1/2 lb), trimmed
Salt and pepper
onions, thinly sliced
sprigs fresh thyme
Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
Heat 12-inch skillet over medium-high heat 2 minutes. Pat beef brisket dry with paper towel; season with salt and pepper on each side. Sear beef 2 minutes on one side (beef will develop a dark crust). Turn beef; sear on other side.
Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.
No nutrition information available for this recipe.
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