Beef Brisket

The smell of this cooking is heavenly. You'll be tempted to take a nibble...but it is soooo worth the wait! You can also cook the brisket in a crock pot, but I like the way it turns out when cooked in the oven.

ENJOY!

Shopping List

1 large beef brisket

Stubb's Beef Marinade

Yellow Mustard

1 Yellow Onion

Pinot Grigio

Tools of the Trade

Large roasting pan

Roasting Rack

Chef's Knife

Measuring Cup

Measuring Spoon

Cutting Board

Aluminum Foil

Ingredients

Large Beef Brisket (5 - 6 pounds)

1 bottle Stubb's Beef Marinade

1/2 yellow onion, rough chopped

2 cloves garlic, rough chopped

3 - 4 TBSP. French's Yellow Mustard

1/2 C. Pinot Grigio

1/2 C. Water

Pre-heat oven to 350.

Place the brisket fat side down in a very large roasting pan. Coat both sides of the brisket with mustard. Pour in the wine and water around the sides of the brisket. Toss in the onion and garlic. Then pour in the entire bottle of Stubb's. Place in covered roasting pan (either with the pan's lid, or with aluminum foil) and cook for 5 - 6 hours. Baste every now and then and check for tenderness. If you need more liquid, add more wine and/or water. When cooked until fork tender, remove to platter to cool.

You can make a gravy with the pan juices, but I've found that the meat is juicy enough.