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Sunset Magazine Editors make pairing foods with the wines simple! Every month, we taste a range of recipes with each wine featured in the club, and send only the best recipes to you. With each recipe, you'll get a complete menu that also complements the wine.

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Recipes and Menus – Food and Wine Pairing
Twice-baked Beef Brisket with Onions
NOTES: Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce. If desired, divide pan juices and meat evenly between 2 casseroles (9 by 13 inch each) in step 3.

MAKES: 16 to 18 servings

INGREDIENTS 

1 beef brisket (7 to 8 lb.)

2 envelopes onion soup mix (1 oz. each)

2/3 cup firmly packed brown sugar

2 onions (1/2 lb. each), peeled and thinly sliced

1 1/2 cups dry red wine

Salt

DIRECTIONS

1.  Trim and discard fat from brisket; rinse meat. Lay brisket, fattiest side up, in a 12- by 17-inch roasting pan. Sprinkle onion soup mix, brown sugar, and onions evenly over meat. Pour wine evenly over onions. Cover pan tightly.

2.  Bake in a 325º oven until brisket is very tender when pierced, 3 1/2 to 4 hours. With 2 wide spatulas, transfer meat to a platter. Let meat and juices cool about 2 hours. Cover separately and chill until meat is cold, at least 4 hours or up to 2 days.

3.  Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover pan tightly with foil.

4.  Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.

Per Serving:
268 cal., 40% (107 cal.) from fat; 27 g protein; 12 g fat (4.1 g sat.); 12 g carbo (0.4 g fiber); 350 mg sodium; 84 g chol.
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