Title: Brisket in Natural Gravy
Categories: Meat Main
Yield: 10 Servings
| 4 | lb | Beef brisket |
| 4 | md | Onions; sliced |
| 4 | | Whole carrots; 2" slice |
| 2 | | Bay leaves |
| 6 | cl | Garlic; crushed |
| 2 | ts | Salt |
| 1/4 | ts | Fresh ground pepper |
| 4 | c | -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 2 1/2 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.