BRISKET IN NATURAL GRAVY

20.08.2008 | Author: Cook | Posted in Brisket
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BRISKET IN NATURAL GRAVY


Servings: 10
Ingredients: 

  • 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.

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