Recipe: Easy Wine-Marinated Brisket (make ahead)

EASY WINE-MARINATED BRISKET

FOR THE MARINADE:
1 cup dry red or white table wine
2 tablespoons soy sauce
1 small onion, peeled and grated
2 garlic cloves, finely minced
FOR THE MEAT:
1 (3- to 3 1/2-pound) brisket, top-of-the-rib roast, or other beef roast, trimmed of all excess fat and any membranes
1 to 2 medium onions, peeled, halved, and thinly sliced
1 to 2 cups fresh or canned whole baby mushrooms, rinsed well and stems cut off at the base (optional)

In a non-aluminum (non-corrosive) ovenproof pot or deep roasting pan large enough to hold the roast, mix together all the marinade ingredients. Add the roast, and turn it over in the marinade so that it is completely coated. If time is available, let the meat marinate for a few hours up to overnight in the refrigerator, turning it occasionally. (A frozen, trimmed brisket can be defrosted overnight in the marinade in the refrigerator.)

In a pinch, the roast may be immediately cooked in the marinade.

WHEN READY TO COOK:
Preheat oven to 325 degrees F.

Scatter the sliced onion and mushrooms (if used) around the roast. Cover the pot or pan tightly with a lid or foil wrap.

Pot-roast the brisket at 325 degrees F, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Reserve the juice and onion in the pot. Let the roast cool for about 10 minutes.

Thinly slice it against the grain, and transfer the slices to a serving casserole.

Skim any fat from the pan juices, and pour the juices, onions and mushrooms (if used) over the brisket.

TO MAKE AHEAD:
The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices (with onions and mushrooms). Reheat it, covered, in a microwave oven or regular oven shortly before serving.

Makes about 8 servings
Adapted from source: The New Jewish Holiday Cookbook by Gloria Kaufer Green