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Southwest Brisket

Submitted by:

2009-06-12 Main Dish
5 57

Long, slow cooking in the oven or crockpot is the secret to this flavorful brisket, made with salsa, onion soup mix, wine, onion and corn.

  • Servings: 4

Ingredients:

One 5- To 6-pound Beef Brisket
1 Medium Jar Salsa, with or without beans
1 pkg Dry Onion Soup Mix
1 cup Red Burgundy Wine (or Your Choice)
1 cup Water
1 Large Onion, cut into wedges
1 can Whole Kernel Corn, drained

Directions:

Combine all ingredients in an oven baking bag; cut slits in the top to vent, and place in a baking dish. Bake 3 hours at 325 degrees. (This can also be done in a slow cooker for 8 hours, without the cooking bag.) Carefully make a slit in the bottom of the cooking bag over a medium pot; drain liquid and vegetables into pot to thicken and make a gravy. Then open bag carefully and remove meat to a platter. (Will be very soft and tender.) Cover with foil and let rest while preparing gravy. Mix some flour and water together; add to mixture in pot, bring to a boil, and cook until thickened for gravy. Slice the meat and serve with gravy.

Helpful Tips:

Excellent if cooked and sliced the day before and warmed up, with some gravy on top, just before serving. Also makes wonderful sandwiches, if there are any leftovers. I've also taken the meat from a frozen state, placed it in a cooking bag, added all ingredients, and it has turned out great. Just add about 1 1/2 more hours to the cooking time. Use an electric knife, if you have one, to cut meat. It makes for a neater presentation.