Yield: 10 servings
|4 pounds||Beef brisket|
|4 mediums||Onions; sliced|
|4||Whole carrots; 2" slice|
|6 cloves||Garlic; crushed|
|¼ teaspoon||Fresh ground pepper Water approximately|
This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.The brisket and strained juices should be reheated together...
Preheat the oven to 375 deg.Place the brisket together with the onions carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.Add enough water to just cover the meat.Cover tightly and cook in preheated oven for 2½ to 3 hours,until the brisket is fork tender.Remove the brisket to a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan.
Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes.The left over brisket makes wonderful sandwichs.