If I’m serving this recipe when I’m entertaining, I time the brisket to come out of the oven at least an hour ahead. This gives me time to slice the meat and thicken the cooking liquid for the gravy. I simply arrange the sliced meat in the roasting pan, cover it with the prepared gravy and keep warm in the oven until serving time. I usually round out the meal with egg noodles or mashed potatoes and steamed broccoli. Smart meals fill the house with delicious aromas and make for a satisfying dinner.
Balsamic Brisket with Onions
Makes 12 servings
1 (5 pound) beef brisket
2 large onions, halved and sliced
3 cloves garlic, minced
1 ½ cups balsamic vinegar
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons all-purpose flour
1. Heat oven to 325°F. Spray a roasting pan with nonstick cooking spray.
2. Place brisket in pan and top with onions and garlic.
3. Mix balsamic vinegar, ketchup and brown sugar in a small bowl; pour over