MOM'S MARINARA WINE BRISKET

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Mom's Marinara Wine Brisket image

My mother showed me how to make this easy recipe a few years ago and it is my husband's favorite so far. It goes well with white rice. UPDATE! Cindytc's review was for 4 lbs. brisket and for that amount ot meat, you could use 1 Onion soup packet, 1 jar of marinara and 1 cup of red wine. I have now altered the recipe, since her review, to 8 lbs. of meat (I sometimes use 4 smaller briskets). I like it with sauce. You can also make this in the crockpot on low heat for about 6 hours or until tender when checked with a fork. Enjoy!

Provided by Oolala

Categories     Meat

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 6

8 lbs beef brisket
1 tablespoon salt, to taste
1 tablespoon garlic powder, to taste
2 (1 ounce) packets onion soup mix
2 (28 ounce) jars marinara sauce
2 cups red wine

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.

Nutrition Facts : Calories 1101.5, Fat 84, SaturatedFat 32.8, Cholesterol 221, Sodium 1860.5, Carbohydrate 20.8, Fiber 1, Sugar 14.3, Protein 54.6

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