INGREDIENTS
2 tablespoons vegetable oil
1 beef brisket (3 to 4 pounds), trimmed
1 cup red wine
1 cup Heinz chili sauce
1 cup water
1 envelope Lipton’s Golden Onion Soup dry mix
4 large carrots, sliced diagonally into 1-inch pieces
Handful of chopped fresh parsley leaves
DIERECTIONS
Set the oven at 325 degrees. In a large heavy skillet, heat the oil over medium-high heat. Add the brisket and brown 5 to 7 minutes on a side. Transfer the brisket to a platter and set aside. In a bowl, combine the wine, chili sauce, ketchup, and water; set aside. In an ovenproof enameled cast-iron pot or another heavy pot with a tight-fitting lid, which is just large enough to hold the brisket snugly, line the bottom with heavy-duty aluminum foil, leaving enough overhang to seal over the brisket. Sprinkle half the soup mix on the bottom. Add the brisket and sprinkle with the remaining soup mix. Place the carrots around the brisket. Pour the chili sauce mixture over everything. Sprinkle with parsley. Tightly seal the foil, encasing the meat and carrots inside the packet. Cover the pot, place in the oven, and cook for 3 1/2 hours or until tender when tested with a fork. Transfer the brisket to a cutting board and slice the meat against the grain. Serve with the sauce and carrots.