Sunday, March 22, 2009

Any Time Brisket

The brisket is sliced and then put back together in its original shape, piled high with onions cooked in the barbecue sauce that coats the meat. The recipe freezes well and can be thawed, then reheated at the last minute, and cooking it ahead also allows the cook to skim fat from the chilled gravy's surface.

Makes 8 to 10 servings

1 (5-to-6 pound) well-trimmed brisket

2 large onions, thinly sliced

1 (1-ounce) envelope dried onion soup mix

½ cup dark brown sugar, packed

½ cup tomato ketchup

½ cup chili sauce

Preheat oven to 300 degrees. Spray a large roasting pan with vegetable spray. Rinse the brisket well under cool running water and pat dry with a paper towel. Position brisket in baking pan, fatty side up, and scatter the onions over the top.

In a medium-size mixing bowl, thoroughly combine the soup mix, sugar, ketchup and chili sauce. Drizzle mixture evenly over the brisket and onions. Bake uncovered for 1 hour, basting once or twice. Cover with a lid or aluminum foil and continue cooking until tender, 2 to 2 ½ hours more, basting occasionally.

Remove brisket from pan and let sit about 20 minutes before slicing. Use as a main course with the slices repositioned into a roast shape and the onions on top; or use for making warm sandwiches. Serve the pan gravy on the side, defatted if desired.

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