Gail's Brisket

This is a great recipe for when you need to make something ahead of time, and want to "wow"! Best served with baked white or sweet potatoes, beet salad, and regular salad

Ingredients: —

• 3 – 4 lb. flat cut brisket with some fat on both sides of meat —

• Salt and pepper —

• 3 whole carrots; cut into 2“ —

• 3 stalks celery; cut into 2” —

• 4 extra large onions; sliced —

• 1 or 2 clove(s) garlic

• —1 lb small whole onions; cleaned

• —1 small can crushed tomatoes —

• 1 Quart chicken or beef broth —

• 1 piece of parchment paper the size of the roast —

• Grape seed, olive or vegetable oil

Instructions:

• —Preheat oven to 350 degrees.

• —Salt & pepper meat on both sides, then brown both sides in a Dutch Oven at medium high heat, ~ 5 minutes/side, remove from heat

• —Saute sliced onions in the Dutch Oven with 1 T. oil until very soft. Add garlic at end. Remove from heat

• —Add another T. of oil to pan and brown all cut vegetables in the pan for ~10 minutes

• —Place all ingredients back into the Dutch Oven and cover with liquids so top of brisket is left uncovered

• —Cover top of brisket with parchment paper (so meat does not dry out)

• —Cover with pot top and place in preheated oven. Check roast after about one hour and if pot is boiling, lower heat to 325 degrees. Brisket needs to roast at a slow heat for another 3 hours. Brisket is done when a fork pierces it easily

• —Remove brisket from the roaster and allow it to cool at room temperature for at least 3 hours

• —Pour juices into a shallow container & place in freezer for 1 hour. Remove casserole from freezer, discard fat

• —When cooled, slice brisket against grain into thin slices, place in large oven-proof casserole with a cover and pour juices & vegetables over brisket

• —May be refrigerated x 2-3 days or frozen. To reheat, bring roast to room temp before heating, and then place in oven at 350 degrees for about one hour to heat up

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