Wine-Braised Friday Night Brisket | James Beard Foundation
Bonnie’s mother made brisket for Friday night dinner more than any other meat. Her father loved it. She would sprinkle the brisket with a packet of onion soup mix and use water for the liquid. It...
Ingredients
- One 6-pound double brisket
- 2 tablespoon Dijon mustard
- 1 tablespoon each of salt, pepper, and paprika
- 3 large onions, sliced
- 1 head garlic, separated into cloves and peeled
- 1 cup Port
- 2 cups dry red wine
- 1 cup beef or chicken stock
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