This brisket is so flavorful and rich and the entire house smells heavenly while it cooks away for hours. Incredibly flavorful! A winter time delight! Plan ahead, this brisket marinates overnight.
Serves 4 – 6
• 1 cup of dry red wine (Cabernet)
• 2 Tbs of soy sauce
• 2 Tbs of Worcestershire sauce
• 1 small onion – grated
• 4 garlic cloves – minced
• 1 – 4 lb brisket
• 2 onions, sliced
• 2 cups whole small mushrooms
• Tbs of flour
• 1 Tbs of water
In a deep roasting pan, add marinade ingredients and mix well, then add the brisket and turn to coat both sides. Let rest overnight.
Remove from refrigerator and bring to room temperature. Preheat oven to 350°. Cover the pan with foil or a lid and roast the brisket, 1 hour per pound, add the mushrooms and onions and any veggie you like for the last hour of cooking time.
Transfer the meat and vegetables to a platter, pour the juice through a strainer, into a saucepan.
Stir together the flour and water and add to the sauce, cook until thickened, stirring constantly.
To serve, cut the brisket across the grain, plate it with the vegetables, and pour the sauce over the top.
Note to cooks: This is a perfect make ahead dish. Make the day before, let cool completely, cover and refrigerate. The next day, heat thru, covered at 350, for about 20 to 30 minutes.