brisket in natural gravy

How To Make brisket in natural gravy

• 1

  This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.
• 2

  The brisket and strained juices should be reheated together. Preheat the oven to 375.
• 3

  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.
• 4

  Add enough water to just cover the meat.
• 5

  Cover tightly and cook in preheated oven for 2 1/2 to 3 hours, until the brisket is fork tender.
• 6

  Remove the brisket to a platter.
• 7

  Strain the pan juices and discard the carrots and onions, or save, and serve as a vegetable side dish.
• 8

  Reheat the pan juices in a saucepan.
• 9

  Slice the brisket and serve the pan juices in a gravy boat.
• 10

  Serve with mashed potatoes.
• 11

  The left over brisket makes wonderful sandwiches.
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