MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brisket in Natural Gravy
Categories: Beef, Vegetables
Yield: 10 Servings

4 lb Beef brisket
4 md Onions; sliced thin
4 Carrots; slice in 1/2" coins
2 Bay leaves
6 cl Garlic; crushed
2 ts Salt
1/4 ts Fresh ground pepper
4 c Water; approx

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 375ºF. Place the brisket together with
the onions carrots, bay leaves, garlic, salt & 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.

From: http://www.recipesource.com

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