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Caramelized Onion, Garlic and Mushroom Brisket with Red Wine

Not only does this roast beef taste out of this world, it needs one long, slow bake.
No bake, chill, and re-slice. Who has time?  I realized one day after years of trying to manage the baking (bread and desserts still enthuse me more than even the world's best brisket) that a long slow roasted brisket doesn't require slicing and a second baking (is it me or is brisket like making biscotti?). A second cut brisket is best for this recipe but first cut brisket is fine. This makes a deeply flavorful brisket that has all the rights notes of wine, garlic and onions, slowly braised to perfection.

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If you want to purchase this one recipe Caramelized Onion, Garlic and Mushroom Brisket with Red Wine, click here to purchase at $2.49 per recipe.

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This very special, original recipe you requested and is describe above is available for
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Happy Baking from BetterBaking.com,

Marcy Goldman

Head Baker, Editor, and Host

www.BetterBaking.com

Est. 1997

 

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