Wednesday, January 26, 2011

Easy Braised Brisket

I think that winter is all about low and slow. Crock Pots. Soups and stews. Braises. A little (a VERY little in this case) prep work leads to a rich and rewarding meal. (And the extra heat in the kitchen helps keep your house toasty, no?)

I'm giving you a little lead time with this recipe so you can buy your brisket this week and then cook it this weekend. Enjoy!

Easy Braised Brisket
Makes 6 to 8 servings.

3 to 4 pound brisket, trimmed of most fat
1 bottlke Heinz chili sauce
1 large onion, sliced
1/3 cup brown sugar

Preheat your oven to 350°.

Place the brisket in a cast iron dutch oven with lid. Season with salt and pepper. Scatter the onion slices over the brisket. Stir the chili sauce and brown sugar together and pour over top of bricket and onions.

Bake for 3 to 4 hours, until the meat is meltingly fork tender.

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