Grandma Sadie’s Brisket (Joy’s Grandma – Todd’s recipe)

Make extra brisket for the lasagna (see recipe). This has a nice – and unique spice component.

•4 cups Ketchup
•3 tbs Chinese 5 spice powder
•6 tbs red wine vineger
•cloves chopped garlic
•2 star anise cloves
•½ cup brown sugar
•1 large flat cut Brisket 3-5 lbs
•6 onions, sliced
•Oil for browning meat
•2 cups red wine

Pre-heat oven to 350 degrees. Brown Brisket in large, heavy bottomed roasting pan on the stove. Place over 2 burners if possible. Rest brisket on plate or cutting board. In same pan, sauté onions until dark brown/caramelized. Deglaze pan with red wine, scraping up any bits on bottom for 1 minute or 2. Mix together first 6 ingredients in a bowl, then add to roasting pan, and incorporate with the wine and onions. Nestle brisket and any accumulated juices in pan making sure to spoon sauce over brisket. Cover tightly with aluminum foil and roast for 2 ½ to 3 ½ hours. Let rest 30 minutes, slice, and pour sauce and onions over brisket. Serve with smashed potatoes.