airmax ltd Best-Ever Weekend Brisket

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Mouth-watering Oven-Baked Barbecue Brisket
Oven Baked Beef Brisket, Slow Cooked Texas Style
Make Honey-Dijon Corned Beef with Dilled Cabbage
This wonderful roast has roots in Jewish tradition, but everyone loves the richness of a tender roast that simmers in a garlicky medley of juices and fills the kitchen with tantalizing aromas. The juices that make this particular brisket extra delicious include wine and cranberry juice. And the secret to the rich flavor is the added molasses. The result is a rich gravy that can be served napped over each serving, with extra sauce in a gravy boat for passing. Prepare this early in the day for a family dinner or special celebration. It simmers gently in the oven for several hours, leaving time to enjoy family activities. Because it roasts on a bed of potatoes, carrots [link widoczny dla zalogowanych], onions and parsnips, all that is needed to accompany the oven dish is a fresh crisp salad and crusty bread.
Serves 6 to 8 with leftovers.
About 30 minutes before cooking time is over, remove roast to a carving board and carve, across the grain, into thick slices. Return slices to Dutch oven, burying the roast slices in the sauce. This keeps the roast moist and delicious.
Most large supermarkets stock brisket. If you don't see one, ask the butcher.For smaller roasts of 2-1/2 to 3 pounds, cut the recipe in half and cook for about 3 hours until fork-tender. Larger, whole briskets will take longer, about 5-6 hours.
Leftovers are wonderful heated slightly and served on soft buns for hot beef sandwiches. Or, freeze for future meals.
Best-Ever Weekend Brisket5 pounds brisket1 teaspoon each: dried rosemary [link widoczny dla zalogowanych], thyme1 tablespoon paprika1 tablespoon dry mustard4 or 5 of each: potatoes, carrots, onions, parsnips, peeled and cut in large chunks12 garlic cloves, minced1 package dried onion soup mix½ cup honey2 tablespoons molasses1-1/2 cups dry red wine1-1/2 cups cranberry or apple juice1 cup beef stockDirections:Sprinkle brisket with rosemary, thyme, paprika and mustard.In large Dutch oven, layer potatoes, carrots, onions and parsnips to form bed for roast.Place roast on bed of vegetables.Mix together garlic, onion soup mix, honey and molasses. Stir well or heat in microwave to blend.Spoon mixture over roast.Combine wine, cranberry juice and beef stockPour combined liquid into Dutch oven [link widoczny dla zalogowanych], making sure vegetables are well covered and liquid comes to bottom of roast.Cover and bake in 350 degree F oven for 4 to 4-1/2 hours or until brisket is very tender when pierced with a fork. Check occasionally and add more liquid and turn roast if it starts to look dry.Carve roast across the grain in thick slices. Serve on individual plates with spoonfuls of vegetables and generous nappings of gravy.Pass extra vegetables and gravy separately.Cooking Tips: