Best Beef Brisket In The World - cooking recipe

Ingredients

1 -4 lb beef brisket, well -trimmed
2 -4 cups red wine
2 -3 tablespoons Worcestershire sauce
2 teaspoons freshly minced garlic
1 -2 teaspoon freshly ground white pepper
1 teaspoon paprika
1 bay leaf
1/2 cup olive oil
3 large onions, coarsely chopped
2 medium carrots, peeled and finely chopped
1 (8 ounce) package Lipton Onion Soup Mix
2 -3 tablespoons all-purpose flour
1 -2 teaspoon salt
1 (12 ounce) bottle beer
11 1/2 ounces Campbell's Golden Mushroom soup
3/4 cup ketchup or 1/2 chili sauce
1/2 - 1 cup beef broth

Preparation

1-Place the brisket in a sealed plastic bag with 2 cups of the wine, Worcestershire sauce, 1 teaspoon of the garlic, 1teaspoon of the white pepper, paprika and bay leaf. Coat all the sides and allow to steep overnight in the refrigerator.
2-In a large, deep Dutch oven, heat 2 tablespoon of the oil and saute the onions and carrots over medium heat until softened. Transfer the cooked vegetables to a bowl with a slotted spoon.
3-Drain off the marinade and reserve. Pat the onion soup mix, flour, and salt on the meat. Heat the remaining 2 tablespoons oil in the pan and brown the seasoned meat over high heat unit golden all over. Add the remaining 1-2 cups wine, beer, mushroom soup, ketchup, broth, remaining teaspoon garlic and reserved marinade and cooked vegetables. (Meat should be covered by the liquid) Bring to a boil, cover, reduce heat and simmer slowly for 1 hour.
4-Preheat the oven to 325\u00b0F.
5-Turn brisket in the sauce and place in the oven for 3-4 hours or until very tender.
6-When slightly cooled, remove the meat and slice it. Put it back in the gravy and refrigerate it overnight.
7-Skim the fat and reheat in the dish in the 325F oven until piping hot. Serve brisket and gravy accompanied by noodle pudding or mashed potatoes.