Brisket in Natural Gravy

Directions

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℉ (190℃).

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.