Ingredients
- 1 (3-pound) brisket
- 3 garlic cloves
- 1/2 bottle dry wine
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 2 large onions, sliced
- Tortillas
- Salsa
Directions
For the brisket tacos:
Preheat the oven to 350 degrees F.
Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By ubbenzoo
on November 12, 2012
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8 thumbs up from my four kids and that's saying a lot!
I notice a lot of people comment on the amount of liquid needed. I start with a lid on the pot and switch to foil at the two-hour mark. It seems like there's too much liquid at two hours, but by the end, it's just perfect. Next time I think I'll keep the lid on till the third hour. The drippings are so good mixed back into the meat.
By Discriminating1
Irvine, CA
on September 18, 2011
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So flavorful and so simple! I've also prepared this recipe successfully in a Crockpot.
By drybean
on August 25, 2011
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I love brisket when it is tender and not chewy, as it can sometimes be. I followed the directions, but heeded the advice to keep checking and adding more liquid. I used a 5 lb brisket and ended up using an entire bottle of wine, 1/2 a can of beef broth and probably about 3 cups of water by the time it was finished cooking. It took about 7.5 hours to cook. The brisket was mouth wateringly tender and just pulled apart, as it should be.
Will make this again and again.
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