Recipe: No-Peek Brisket (using chili sauce and red wine)

NO-PEEK BRISKET

1 (4 to 6 pound) beef brisket
Freshly ground pepper
1 (12 ounce) bottle chili sauce
1 1/2 tablespoons Worcestershire sauce
1/4 cup dry red wine
Few drops hot sauce
1 to 2 large onions
1 to 2 fresh tomatoes

Place brisket in burner-proof shallow baking pan. Pierce all over with a fork and sprinkle on both sides with freshly ground pepper.

In small bowl, combine chili and Worcestershire sauces, wine and hot sauce. Pour over meat.

Slice onions and tomatoes (enough to generously cover top of brisket) and place over meat. Cover pan tightly with foil. Refrigerate overnight. Do not peek.

TO COOK:
Next day, remove meat from refrigerator and place cold in oven. Bake 4 hours at 325 degrees F. Do not peek. Let cool, then refrigerate at least 6 hours.

TO SERVE:
NOW peek and remove meat to cutting board. Slice against the grain. Skim off fat and cook sauce down if not thick enough (it should be like gravy). Lay meat back in gravy and heat before serving.

Makes 8 to 10 servings
Source: Becky Crowder to Milwaukee Journal Sentinel