Braised Brisket of Beef

Enjoy classic brisket of beef boldly flavoured and traditionally served with new potatoes and steamed carrots. ...MORE + LESS -

1 fresh 3 lb (1.5 kg) beef brisket (not corned beef)

1 1/2 cups (375 mL) white wine vinegar

1 bottle (455 mL) chili sauce

1/4 cup (50 mL) packed brown sugar

1 tsp (5 mL) dried basil leaves

1/2 tsp (2 mL) salt

2 medium onions, thinly sliced

Chopped parsley, if desired

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1

Place beef in resealable food-storage plastic bag or 3-quart casserole, cutting beef in half if necessary to fit. In medium bowl, stir vinegar, chili sauce, brown sugar, basil and salt until well blended. Pour over beef; turn to coat. Seal bag or cover casserole; refrigerate, turning beef once, at least 8 hours but no longer than 24 hours to marinate.
2

Heat oven to 325ºF. Place beef and marinade in 4-quart Dutch oven or 3-quart casserole. Place onions over top; cover. Roast 2 hours, brushing beef twice with marinade.
3

Remove cover; roast 1 hour longer, brushing beef frequently with marinade, until beef is tender. Cover and let stand 10 minutes.
4

To serve, cut beef across grain into thin slices; arrange on serving platter. With slotted spoon, place onions over beef. Sprinkle with parsley. Discard cooking liquid.

Did You Know?: Brisket is a less tender cut of beef. Marinade it and cook it slowly for a delicious and tender meal!
Do-Ahead: Marinating the brisket the night before saves time in the morning and the unattended cooking leaves you more time for the rest of the dinner and visiting with your guests.