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On these cold winter days, sometimes there's nothing better than a hearty tender winter brisket to warm you up. Anne Byrn, who's the author of Saves The Day, says she's got a winning recipe. Anne stopped by Tonia's Kitchen to talk about a delicious, seared and slow-roasted brisket that will melt in your mouth! Anne told Tonia you need a flat-cut, 4-5 pound flat cut brisket. You preheat your oven to 350, and create a sauce made of roughly a bottle and a half of beer, cranberry sauce and 3/4 cup of ketchup. She heats some olive oil in a dutch oven, and seers the brisket on both sides. Then she adds onions to a pan and cooks them. Chef Anne places the brisket over the onions, adds the beer sauce and brings it all to a boil. She then covers the pan and bakes it all up in the oven for three hours. It's a succulent dinner that's warm and inviting!
