3 large Spanish onions, halved and thinly sliced
4 to 5 pounds single brisket
2 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup ketchup
1/4 cup A1 Steak Sauce
Dash of Worcestershire sauce
1/2 cup water
1/2 cup sweet red wine
Set the oven at 350 degrees.
In the bottom of a roasting pan, place the onions. Place the meat, fat side up, on top of the onions and sprinkle with garlic, salt, and pepper.
In a small bowl, combine the ketchup, steak sauce, Worcestershire sauce, and water. Pour the mixture over the meat. Cover the pan with foil, shiny side down. Roast the brisket in the hot oven for 2 1/2 hours or until a fork inserted into the center of the meat comes out easily. Remove the pan from the oven.
Transfer the meat to a cutting board. Let it cool slightly. While the meat is still warm, slice it across the grain into 1/2-inch-thick slices.
Return the meat to the roasting pan. Spoon the cooking juices over it, add the wine, and cook uncovered for 45 minutes more or until the juices are bubbling and the meat is hot.
Note: After the meat is sliced, it can be refrigerated in the juices overnight. Reheat it the following day with the wine in a 325-degree oven for 45 minutes or until hot.
SERVES 8
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