It is not, however, barbecue brisket. I do that on the smoker. But that's for another day.
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Stuart's mother taught him how to bake a brisket very well! I usually only like a brisket cooked low and slow on the smoker but cooking this brisket like this, the meat is tender and falling apart. The flavor is really good between the onions and rubbing the meat down with the onion soup mix... so yummy. The juice poured over the meat and veggies is perfect. A great family meal!
- 6-8 lb
- beef brisket, with or without deckel, your choice
- beef bouillon, cubes, crushed into a powder (or use the equivalent powdered bouillion)
- 4-5 c
- 4 lb
- red or yukon gold potatos, quartered
- white onions, large and coarsely chopped
- carrots, cut in 1-2 inch pieces
- 2 pkg
- onion soup mix (like knorr, liptons, or campbell)
- 1 pkg
- mushroom soup mix
5Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed.
At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold.
When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
6Serve everything together in a big serving pot or platter and enjoy.
This is particularly good served open faced on top of some good Jewish rye bread.
As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.