Since this was a double tap, change the thread and make it a different recipe
(I've grown up always calling these London Broil)
www.chabad.org/recipes/recipe_cdo/aid/658927/jewish/Brisket.htm
Brisket
By Jamie Geller
Prep Time: 9 minutes
Cook Time: 3 hours
Chill Time: none
Yield: 8 servings
Ingredients
1 (2 ½ -pound) beef brisket, thick-cut
1 tablespoon paprika
½ teaspoon basil
1 teaspoon salt
1 teaspoon pepper
3 medium onions, sliced
2 cloves garlic, peeled, halved
1½ cups ketchup
1½ cups dry red wine
1½ cups water
Directions
Preheat oven to 325° F.
Rinse brisket.
Place in roasting pan.
Rub paprika, basil, salt and pepper into meat.
Scatter onions and garlic over meat.
In a medium bowl, mix ketchup, wine and water.
Pour over brisket.
Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325° for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
Let stand 5 to 10 minutes before slicing diagonally, against the grain.
Serve warm, and pass pan juices in a sauce boat.
(I've grown up always calling these London Broil)
www.chabad.org/recipes/recipe_cdo/aid/658927/jewish/Brisket.htm
Brisket
By Jamie Geller
Prep Time: 9 minutes
Cook Time: 3 hours
Chill Time: none
Yield: 8 servings
Ingredients
1 (2 ½ -pound) beef brisket, thick-cut
1 tablespoon paprika
½ teaspoon basil
1 teaspoon salt
1 teaspoon pepper
3 medium onions, sliced
2 cloves garlic, peeled, halved
1½ cups ketchup
1½ cups dry red wine
1½ cups water
Directions
Preheat oven to 325° F.
Rinse brisket.
Place in roasting pan.
Rub paprika, basil, salt and pepper into meat.
Scatter onions and garlic over meat.
In a medium bowl, mix ketchup, wine and water.
Pour over brisket.
Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325° for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
Let stand 5 to 10 minutes before slicing diagonally, against the grain.
Serve warm, and pass pan juices in a sauce boat.
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