Brisket

This recipe is pretty much my mom's, although I think she uses regular onions instead of shallots. Yum! (Had some lighting issues with the photos.)

Brisket

1 brisket (about 3 lb)
1 cup tomato sauce
about 1 cup red wine
7 shallots, sliced
salt and pepper to taste

Preheat oven to 350 degrees.

Place brisket in pan, fat side up. Cover with sliced shallots. Mix tomato sauce and wine together; add to pan, adjusting amounts as necessary so that the liquid comes about halfway up the sides of the brisket. Sprinkle some liquid over the top of the brisket. Sprinkle with salt and pepper to taste. Cover the pan tightly with aluminum foil. Bake 3-4 hours, until tender.

You can slice and serve right away, but it's easier to cool the brisket overnight in the fridge, then skim off the fat from the sauce. Cut the fat off the top of the brisket, and slice thinly against the grain, and warm again in the pan with the sauce.

Serves 5-8 (really, for 8 you want a larger brisket unless you have a lot of other food in the meal).