Julie’s Beef Brisket

Julie’s Beef Brisket Julie Berry 2006

Have meat department trim a 8lb beef brisket.

Rub garlic, salt and pepper over it. Brown it severely on both sides. Foil seal it and set in a jelly roll pan or roasting pan. Bake in 300 degree oven for 1 hour.

Add ½ -1 cup water and reseal – maybe add another layer of foil around meat. Bake in 250 degrees overnight (12-13 hours).

Let it sit in juices for 30 min. -1 hour. Undo foil and pour juices in a container and seal meat back up and place all in fridge.

11/2 hour before serving – cut meat thinly (1/4 inch) across the grain. Pick fat off juice and make a gravy with juice, flour and/or gravy mix packet. Pour gravy over meat and separate. Place sliced, fresh mushrooms on top. Rewarm in oven at 350 degrees for 45 minutes, or until bubbly.

This is terrific on rolls the day after!!