Grape Jelly and Chili Sauce Brisket
Photographer: Armando Rafael. Food stylist: Rebecca Jurkevich. Prop stylist: Vanessa Vazquez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Roasting pan
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Tongs
Ingredients
- 5-6 lb. 2nd cut (point) brisket, room temperature
- Salt and pepper, to season
- 6 - 8 medium sized yellow onions, thinly sliced into rings
- 1 (12 oz.) bottles Heinz Chili Sauce
- 1 ½ cups beef broth
- 1 ½ cups red wine
- ¼ cup grape jelly
- 6 medium garlic cloves, finely minced
- 1 ½ teaspoons kosher salt, plus more
- ½ teaspoon freshly ground black pepper, plus more
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