Tangy Braised Beef Brisket
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Beef
Thu, Jan 26, 2017, 08:55:01, 8 Yaers ago
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Directions
- Preheat oven to 350 degrees.
- Combine dry onion soup mix, jelly and cocktail sauce.
- Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray.
- Place the brisket fat-side down in middle of the foil.
- Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture.
- Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. This must be perfectly tight or it will leak and burn.
- Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
- In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
- Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket.
- Slice meat across the grain into 1/4 inch thick slices.
- Top the meat with the mushroom mixture, meat juices, and tarragon.
Ingredients
4 pounds beef brisket1 oz. envelope dry onion soup mix10.25 oz jar low sugar grape jelly12 oz. jar Crosse & Blackwell Seafood Cocktail Sauce2 tablespoons butter6 oz. package fresh sliced portobello mushrooms8 oz package frozen, white pearl onions, defrosted2 tablespoons fresh tarragon, choppedWide heavy duty foil
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