- In a bowl, combine ketchup, water, dehydrated onion flakes, chopped garlic, wine, and chicken base. Mix well to combine.
- Slather the mixture onto the brisket, making sure to thouroghly coat.
- Cover and refrigerate for 24 hours for best results.
- When ready to cook, preheat oven to 350°F.
- Place chopped onions and carrots around the brisket in a roasting pan.
- Cover pan tightly with foil and place in preheated oven.
- Cook for 3-4 hours, or approximately 1 hour per pound. The brisket is done when it easily pulls apart with two forks.
- Once cooked, refrigerate overnight to cool completely.
- Remove solidified fat from the top.
- Slice the meat against the grain (not with the grain) for tender results.
- Place sliced meat back in the sauce and reheat in a 350°F oven until warmed through.
Note: This recipe is freezer-friendly! You can make it ahead of time, freeze, and reheat when needed.