2-4 tablespoons canola or other vegetable oil (not olive oil)
2 large onions, peeled and sliced (you can’t have too much onion…)
1 2 1/2 to 4 pound brisket or chuck roast, well-trimmed of fat
1 cup ketchup
1/2 cup red wine
A splash of A-1 Steak Sauce
salt and pepper
- In a large oven-proof skillet (such as cast-iron), over a medium heat, add 2 tablespoons of oil, and sauté the onions until they are cooked through. Try not to let them get too browned. A golden color is fine. This could take 20+ minutes. Remove from pan.
- Turn the heat to high. Sprinkle brisket with salt and pepper. Add the remaining oil to the pan. Brown the meat on all sides. This may splatter a bit, so be careful. Use a pair of tongs to hold the brisket up while you brown the narrow sides.
- Combine the next 4 ingredients, and pour over browned brisket in the pan. The liquid should come up to 1/2 or 2/3 of the way up the sides of the meat. If it appears a bit shallow, add more red wine. Add the onions back into the pan. Bring the liquid to a simmer.
- Completely cover the meat with two pieces of aluminum foil, shiny side down. Lay the foil down so it’s laying on top of the meat AND touching the top of the liquid. Cover the pan with a lid. Cook for 2-3+ hours, or until the meat is very tender.
TWO COOKING METHODS:
Method #1: Once the liquid has come to a simmer, reduce the heat, and simmer on the stove top for 2-3+ hours. Make sure it is a VERY low simmer, to keep the meat from burning.
Method #2: Once the liquid has come to a simmer, place the skillet (it must be oven proof) in an oven pre-heated to 300°, and cook for 2-3+ hours.
- When you slice the brisket, slice against the grain.
- You can make this a day in advance. This way, you can slice the brisket when it’s cold (which is easier), and skim any fat off the sauce.