Who's jaw wouldn't drop at the sight of this?
This is very easy and very very very nummy! If you are unable to finish all of this in one sitting then you can make a pot roast or a pasta dish with a creamy red wine sauce. The more you cook a brisket the more tender it becomes.
3-4 lb Brisket
1-4 cups of Red Wine (I used Zenfendal)
10 crushed cloves of Garlic
1 thinly sliced Onion
Salt and Pepper
1. Preheat oven to 325 degrees.
2. Place brisket in the pan or skillet. Oil your brisket working it in real well with your hands and then pour about 1-2 cups of red wine (gauge this depending on the size of the brisket, you will want about an inch in the skillet or pan) over the brisket. It is better if you use one of the garlic presses for this dish to make it easier to spread over the top of the roast, with that being said spread the garlic over the top to create a crust. Arrange your thinly sliced onions evenly around the top of the brisket then salt and pepper it.
3. Cover with tin foil and cook. It takes about 2-3 hours to cook, uncover for the last hour basting every twenty minutes with the rest of the red wine.
4. Let the brisket set for about twenty five minutes before serving.