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Red Wine Braised Brisket

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Ingredients
  

  • 1 large white onion halved and sliced
  • 12 clove garlic peeled and halved
  • 900 g 2 lbs double brisket
  • 1 bottle red wine divided
  • 1/2 cup chili sauce
  • 1/4 cup 1 pkg onion soup mix
  • 2 tablespoon prepared horseradish
  • 1 tablespoon dry mustard
  • 2 cups fingerling potatoes halved lengthwise
  • 5 small carrots peeled and halve crosswise
  • 1 1/2 cups button mushrooms
  • 1/4 cup fresh thyme

Instructions
 

  • Preheat the oven to 425°F.
  • Spread the onions in an even layer along the base of the a roaster or a large casserole dish. Sprinkle the the garlic over top and nestle the brisket into the onions and garlic.
  • In a small bowl, whisk the 1/2 cup of the wine, the chili sauce, onion soup mix, prepared horseradish, and dry mustard until a thin sauce forms. Pour the sauce over top of the brisket. Take the rest of the wine and pour it over top of the brisket as well. There should be enough liquid in the roaster to completely immerse the bottom half of the brisket.
  • Place the brisket in the oven and cook for 15 minutes. Reduce the temperature to 350°F and cover the brisket with foil. Roast the brisket for 4 hours, turning once halfway through. Transfer the brisket to the fridge and let chill overnight.
  • The next day, scoop the solidified fat off of the surface of the braising liquid and discard. Remove the brisket from the roaster and add the vegetables.
  • Preheat the oven to 400°F and return the roaster to the oven. Roast the vegetables uncovered for 20 -25 minutes or until just tender.
  • While the veg is roasting, carve the cold brisket into slices against the grain. After the veg is done roasting, snuggle the brisket slices back into the roaster. Drop the temperature to 350°F and roast for 15 minutes or until the meat is heated through.
  • Remove the roaster from the oven and let cool for 10 minutes before serving. Sprinkle with fresh thyme and serve immediately.