Friday night brisket

Yield: 6 servings

Measure Ingredient
1 4 lb. brisket (flat cut)
6 Cloves garlic, crushed
Salt and pepper to taste
Paprika to taste
2 tablespoons Vegetable oil
2 larges Onions, chopped
6 Carrots, chopped
4 To 5 stalks celery with
Leaves, chopped
1 cup Water, tomato juice or
Tomato sauce
1 Envelope dried onion soup

Preheat oven to 325. Rinse the meat with water. Pat it dry. Rub the meat on all sides with crushed garlic and then sprinkle with salt, pepper and paprika. Heat the oil in a heavy-bottomed casserole, and brown the meat on all sides. Add the onion, carrots and celery. Cover meat with water or tomato juice or tomato sauce and sprinkle with dried onion soup. Cover and bake in the oven for 3 hours. Before serving, remove lid and brown ½ hour more. This dish is best prepared a day in advance so the fat is easily skimmed off before the brisket is reheated.

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