Brisket 2 Recipe

• 1 x Brisket of beef, fat side up Lawry's seasoned salt
• 1/4 c. Brown sugar
• 1/2 c. Semi-dry red wine
• 1/2 c. Chili sauce
• 2 lrg Onions, minced
• 1 c. Minced dry apricots

1. Preheat oven to 325 F.
2. Season brisket well with Lawry's seasoning.
3. Sprinkle brisket with the brown sugar and red wine.
4. Frost with the chili sauce, and with the back of a large spoon, rub everything into the meat.
5. Bake uncovered till semi-tender.
6. Cover and roast till done.
7. In cooking a brisket, the total time could vary from 1 1/2 to 3 hrs.
8. You must test from time to time.
9. Remove meat from gravy and cold.
10. Allow gravy to cold.
11. Skim fat.
12. Add in water to dilute as gravy will be a little strong.
13. Heat and serve.
14. This may be made in advance from frzn.
15. Slice, add in gravy, cover with plastic wrap, and then aluminum foil.
16. When ready to serve, remove plastic wrap, cover again with aluminum foil, and heat in conventional oven at 325 F.
17. Yield: 10 to 12 servings.
18. Rubin.
19. NOTES : This is another version of a traditional favorite.
20. The apricots, onions, and wine give the brisket a superb flavor.
21. A real winner!

brisket, brown sugar, red wine, chili sauce, onions, apricots

Taken from cookeatshare.com/recipes/brisket-2-92411 (may not work)