Try This! Thursday - Brisket by Ian

This is a special edition of Try This! Thursday, because I have my first guest poster! I thought it would be fun to take guest posts, so that you could share some of your favorite recipes with everyone, and Ian (one of my favorite fellow bloggers) was the first to volunteer. You don't know Ian?! Ohmygosh, why the heck not?! Before you do anything else, you should click here and go check out his blog, and then make sure you come back and check out this recipe for his Mom's Brisket. I must say...it looks and sounds absolutely delicious! You have got to Try This!

Ian's Brisket

Sprinkle beef bouillon crystals, rub in. Season with salt, pepper, garlic powder.
Also put one bag off either Lipton Soup Mix usually whatever I have, beef and onion, onion mushroom, beef (just not chicken base).
Wrap tightly in foil, Bake one hour in a preheated oven at 350.
Open top...Mix 1/2 cup ketchup and 1/2 cup grape wine. Spoon over brisket.
Close in foil again. Cook for another 2 1/2 hours. (Note, this depends on the size).

I have found that most important thing to remember is that to cover tightly in foil.

Also, I usually get the flat cut, choice meat...I have never bought a whole brisket, my Mom always does, and hers is good also, one day I wll buy a whole and try. Flat Cut is the best part of the brisket, does not include the fat end, which I do love. It only has a little fat on top, but, you need that for flavor. I always use the Manischewitz Concord Grape. I also have the beef bouillon herb-ox, and I have onion mushroom lipton mix, so you can have them all. Especially if you do not use these things. Use heavy duty foil. I also put carrots in it after the first hour, and sometimes potatoes cut up, but not that many potatoes. I have found the potatoes taste great, but absorb so much of the sauce I have not enough left.

When I asked Ian if there was anything else he would like to add to the recipe he said, "EAT IT!" So, go on...EAT IT!