20 - 30 minutes
6 - 8 hours
4 - 5 lbs. brisket, fat trimmed
1 large green bell pepper, seeded and cut in quarters
1 large onion, paper skin removed and cut in quarters
2 carrots, peeled and cut in quarters
2 celery ribs, cut in quarters
1 tsp. salt
1 btl. inexpensive white or red wine (Kedem)
* chicken base (Osem Chicken Consomme)
* favorite brisket sauce (optional)
Put brisket in a baking pan. Place bell peppers, onions, carrots and celery around brisket. Sprinkle with salt and pepper, and pour wine over brisket.
Dilute chicken base in enough water to cover entire brisket (taste liquid and adjust salt and pepper to your taste).
Cover and bake at 400°F for 30 minutes; lower temperature to 250°F and bake an additional 6 to 8 hours until tender, depending on size of brisket. Cook until fork tender.
Remove from oven and pour your favorite sauce over brisket and cook uncovered about 20 minutes to glaze, or serve plain with sauce(s) on the side. Let cool a bit before slicing or slice the next day. If serving the next day, reheat unsliced brisket with au jus.
No Nutritional Information Available