This festive brisket makes a nice change from the typical entrees that we eat so often on special occasions. The brisket is very easy to prepare, and the flavor, and aroma as it cooks, is sublime. It is also perfect for a busy holiday season as it is even better the next day.
1 diced medium onion
3 minced garlic cloves
1 can non-dairy cream of mushroom soup
3/4 cup red wine
3 tablespoons minced fresh thyme or 1 tablespoon crumbled dried
2 tablespoons olive oil
4 pound beef brisket
Freshly ground black pepper
Preheat the oven to 350 degrees. Line a large roasting pan with foil. Place the onions and garlic in the pan. In a small bowl mix together the soup, wine, thyme, and olive oil until well mixed. Place the brisket on the foil and salt and pepper liberally on all sides to taste. Spread the soup mixture over the brisket. Cover tightly with more foil. Roast for 3-3 1/2 hours, or until cooked through and tender. Serve hot, cold, or at room temperature.
Makes 12 servings.
Preparation Time: 10 minutes
Cooking Time: 3 hours, 30 minutes
Total Time: 3 hours, 40 minutes