Grandchildconnection.com

By Lorraine Rogers Bolton

This is perfect for the working woman who can sleep over night while she creates a wonderful holiday meal that would normally take all day to cook. I grew up watching my mother and grandmother making wonderful holiday dinners that they spent days and days preparing and cooking for our family. I embraced the love of cooking for my family and friends as well as entertaining, yet my life was quite different. I had a very busy career and two small children. As they say "necessity is the mother of invention". One holiday several years ago I invited 12 people to my home for dinner and I had a client coming into town the next day for a meeting. Although I would have rather spent all day preparing for the meal, I had to think quickly of how to pull this off. I had no choice but to slowly cook my brisket all night rather than spending the entire next day preparing it. Fortunately the results were better than I expected and this became the norm for every holiday dinner ever since. Hope you like it...

Ingredients

One 5 lb brisket or two 3 lb briskets (have the butcher trim off the fat)
Two packets of Dry Onion Soup Mix
One bottle of red wine
One quart of ginger ale
One bottle of Masterpiece BBQ sauce
(Optional) carrots, onions, mushrooms and/or potatoes

Directions

Place brisket in a baking pan that can handle lots of gravy.
Sear or broil the brisket on each side until it browns.
Remove from oven and add wine and ginger ale.
Rub top of brisket with BBQ sauce then onion soup.
Lower oven to 250 degrees.
Cover with aluminum foil tightly and bake 8-10 hours.
Remove from oven and allow to cool, then place brisket in refrigerator.
Pour gravy into a tall pitcher and place in refrigerator until fat becomes solid and can be removed.
Keep brisket in refrigerator until you are ready to warm up.
When it is cool, it is much easier to slice.
Place on large cutting board and use sharp knife to slice against the grain. (if it shreds you are not cutting in the right direction).
Pour gravy over brisket, cover with aluminum foil again and heat in the oven on 350 degrees for 45-60 minutes
You can add optional vegetables at this point to cook in gravy.

Lorraine Bolton is a devoted mother and grandmother to four grandchildren. She is the wife of Dr. Keith Bolton, president and founder of Grandchild Connection, an online resource that strengthens the bond between grandparents and their grandchildren. Visit http//grandchildconnection.com and discover the incredible family games, movies, e-books and tools that allow hours of interactive educational and social play through video visits.