Hilarie's Beef Brisket

Pulled Beef Brisket and Potato Latkes

Beef Brisket

Ingredients

2 lbs. beef brisket
1/4 cup red wine vinegar
1/4 cup red wine
2 tbsp onion powder
1 tbsp chives
1 tsp cumin
1 tsp oregano
 a pinch of red pepper flakes
1 can diced tomatoes
2 cups vegetable broth
1 white onion
6-10 red potatoes, cut into quarters

Instructions

Put brisket in pan and cover with the balsamic vinegar. In a blender, mix together the powders and liquids until it is paste-like. Pour over the brisket. Cut up the onion into thin slices and arrange over brisket. Arrange the potatoes around the meat. Add additional water or broth as needed so that the meat is covered.

Bake at 350 for 4-5 hours. Cool. Take the meat out, cut on the diagonal in thick slices, and place back in pan.




Here's the recipe that I started out with (totally not gluten-free):
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HILARIE’S BRISKET

INGREDIENTS:
5 TO 7 Pounds of Beef Brisket Flat or point cut-fat removed)
1 can Beef Broth (Swanson’s or Campbell’s in soup area)
1 can-16 oz. Tomato Sauce
1 package Lipton’s Dry Onion Soup
1 glass bottle Heinz Chili Sauce (near the Ketchup)
1 large, fresh onion
1/4 cup red wine-Kosher wine is cheap and best for this!
Water to cover the brisket-about 3 cups
Potatoes-small, Baby Reds or White Rose Potatoes,peeled, cut

Extra Heavy Duty Reynolds Aluminum Foil
1  3 quart or more, rectangular dish
METHOD:
Line the baking dish with the extra heavy duty foil. Use another piece of foil and line the pan in the opposite direction as the you did with the first piece of foil.  Leave about six inches over the edge of the baking pan in all four directions.

Put the brisket in the pan.  Mix together the dry onion soup, beef broth, chili sauce, tomato sauce, wine, and about 1 cup of
water.  If you have a blender, mix liquid ingredients plus the dry onion soup in it.The liquid will be paste-like.  Pour over the brisket.  Cut up the onion into slices and arrange over the meat.  Arrange potatoes around the meat.  Add additional water as needed to make the liquid come to the top of meat.

Bring the foil ends together over the meat to form a “tent.” You can add another piece of the foil over the top to prevent the liquids from spilling over. Bake in a slow oven at 300˚ for 5 to 6 hours.  Overnight cooking is fine but put the oven at 275˚.  Cool.  Refrigerate. Cut on the diagonal in slices.
Arrange the slices in a dish, cover with the juice, and reheat.