Shared by Rachel Barnett
Shared by Rachel Barnett
Grape Jelly and Chili Sauce Brisket
Yield: 8 servings
Grape Jelly and Chili Sauce Brisket
Yield: 8 servingsFamily Journey
Byelorussia (present-day Belarus) and BaltimoreSummerton, SC
Columbia, SC
Rachel Barnett makes this brisket annually for her family’s Christmas Day gathering. Seared, smothered in onions and braised in a mixture of chili sauce, grape jelly, and red wine, the brisket is tender and just the right amount of sweet and sour. According to Rachel, the chili sauce has to be Heinz — other brands just won’t work. This brisket should be made a day in advance of when you plan to serve it, so you can refrigerate it overnight and slice it the next day when it’s cold, for neater, cleaner slices.
Read more of Rachel Barnett’s family story in “In This Jewish Southern Family, Christmas Day Is a Time To Gather” and get her recipe for Peach Cobbler and Ethel Glover’s Collards.
Ingredients
Ingredients:
- 5-6 lb. 2nd cut (point) brisket, room temperature
- Salt and pepper, to season
- 6 - 8 medium sized yellow onions, thinly sliced into rings
- 1 (12 oz.) bottles Heinz Chili Sauce
- 1 ½ cups beef broth
- 1 ½ cups red wine
- ¼ cup grape jelly
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 medium garlic cloves, finely minced
Preparation
Step 1
Pre-heat oven to 375 degrees. Pat the brisket dry and season generously with salt and pepper on each side. Sear the brisket in a large cast iron pan or Dutch oven on high heat, 6-7 minutes per side, until the brisket is golden brown, fragrant and the fat has mostly rendered out. Use tongs to remove from the pot and set aside.
Step 2
Lower the heat to medium and without cleaning the pot, add the onions. Saute in the rendered beef fat until softened and aromatic, stirring, 2-3 minutes. Remove half the onions from the pan.
Step 3
Place the seared brisket back into the pot, on top of the onions. Top with the remaining onions.
Step 4
In a bowl, combine chili sauce, grape jelly, beef broth, wine, 1 ½ teaspoons kosher salt and ½ teaspoon black pepper. Mix well to combine. Pour the chili sauce mixture over the brisket and onions.
Step 5
Cover the pot and place in the oven for 30 minutes. After 30 minutes, turn the heat down to 325 degrees. Cook for 3 ½ -4 hours, piercing with a fork to check if tender. Remove from the oven.
Step 6
Allow the brisket to cool, then place in the fridge overnight.The following day, skim the hardened fat from the surface and slice the brisket. Slice it against the grain into desired thickness. Return all slices to the pot and either return the pot back to the fridge or if serving right away, reheat the pot over medium low heat until warm throughout.
