hi wonderful cooks out there.
I tore a recipe out of a magazine yesterday.
thought it would be a good thing to do as a large crowd pleaser say over the holidays as something different from ham or turkey.
the time doesn't look right to me though nor does the temp of the oven.
going to loosely tell you the recipe as it was written, so as to not infringe on it's originality. plagiarism scares me
3 large onions cut into rings, put half on bottom of baking dish
rinse and clean 5 lb. brisket/pat dry/then salt and pepper both sides
bottle chili sauce
package dry flavored soup mix ( same kind as makes a famous dip )
mix soup mix/wine/chili sauce together pour over brisket
place rest of onions on top of brisket, cover and bake @ 375° 4 hours.
does that seem like it's too hot and too long? I picture a very dry piece of meat, where's all the moisture supposed to come from if only using 1/2 bottle of wine?
will make this if any one actually thinks it'd work.