Prep: 15 min - Total: 4 hr 15 min
2 large onions, sliced
1 beef brisket (4 to 5 lb.)
1 can (10-3/4 oz.) French onion soup
1-1/4 cups dry red wine
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1 pkg. (1.4 oz.) onion soup mix
PLACE onions in roasting pan. Top with meat.
MIX soup, wine, catsup, sugar and onion soup mix; pour over
meat. Cover with foil; pierce foil in several places with
sharp knife or fork to vent. Bake at 350°F for 3-1/2 to 4
hours or until meat is tender.
Let stand, covered, 10 minutes before slicing to serve.
Serve with meat drippings.
Makes 16 servings
Make-Ahead: Recipe can be prepared 1 to 2 days in advance.
Roast and slice meat as directed. Return meat to roasting
pan; cover with meat drippings. Cover. Refrigerate. When
ready to serve, reheat, covered, in 350°F-oven for 1 hour
or until thoroughly heated.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.