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Greg Grunberg’s Nanny’s Thrice Cooked Brisket



3 yellow onions, sliced into rings 

5 lb. beef brisket 

1 bottle (12 oz.) chili sauce 

1 package of onion soup mix 

1/2 bottle merlot (the cheaper the better)


Spread half of the onions in a roasting pan; lay the brisket on top – fat side up.
Mix sauce, soup, and wine; pour over meat and top with the rest of the onions.
Cover and bake at 375F for 4 hours.
Remove, and bring to room temperature. Wrap in tin foil – place in the fridge overnight – and save juice and onions from the pan. 

The next day, remove from foil and slice thin –  it is much easier to slice when cold.
Place back in the cooking pan and pour the juices you saved over the top.
Cover and bake again at 375 F for 2 more hours.
Remove, and bring to room temperature.
Reheat again right before serving – this meat will fall off the f*ing FORK.

Serves 8 to 10.

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