Brisket In Natural Gravy
carrots, into 2 inch chunks
1This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.
2The brisket and strained juices should be reheated together. Preheat the oven to 375.
3Place 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.
4Add enough water to just cover the meat.
5Cover tightly and cook in preheated oven for 2 1/2 to 3 hours, until the brisket is fork tender.
6Remove the brisket to a platter.
7Strain the pan juices and discard the carrots and onions, or save, and serve as a vegetable side dish.
8Reheat the pan juices in a saucepan.
9Slice the brisket and serve the pan juices in a gravy boat.
10Serve with mashed potatoes.
11The left over brisket makes wonderful sandwiches.