Beef Brisket
4-5 lb beef brisket
Salt, pepper and paprika
1 cup water (add more if brisket is bigger)
1 or 2 onions sliced and put on top of meat
Rub salt, pepper and paprika on both sides. Pour water around it.

Seal tightly with foil.

Bake at 275 degrees for 5 hours or 250 degrees for 1 hour per pound or until it reaches your desired degree of tenderness.

Refrigerate overnight. Take the fat off the top and discard. Make gravy. Slice meat thinly against the grain and put back in the pan. Pour gravy over meat and heat.

3 cups beef broth (from brisket)
1 cup water mixed with 3 T corn starch
Cook until thickened. Pour over brisket.

This works great as a make ahead meal by cooking the brisket a couple of days ahead and letting it set in the broth in the frig. The gravy is best quality when made the day of serving. This is an extremely easy and impressive entree.

Note: An option is to use Lipton onion soup mix (but go light on the salt). Sprinkle ½ packet in the pan, lay brisket on top, sprinkle the rest of the soup mix on top of meat.

Becky Purcell