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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is a great dish to make for guests as it is best cooked the day before. Prep and cook times are approximate and don't include the overnight stay in the fridge. Ingredients:
4 lbs boneless beef brisket (not corned beef) |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 clove garlic, minced |
3 medium onions, peeled and thickly sliced |
1 cup hot water |
1 envelope dry onion soup mix |
4 carrots, peeled and cut into 2 inch chunks |
4 stalks celery, cut into 2 inch chunks |
french roll |
Directions:
1. Preheat oven to 350°.
2. Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
3. Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
4. Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
5. Remove from oven; separate meat from sauce and refrigerate both overnight.
6. The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
7. Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
8. Serve sliced meat with au jus on French rolls.
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