Prep 15 mins
Cook 3 hrs
I got this from the Sun -Sentinel but I haven't tried it yet. It sounds interesting to me.
- 2 large onions, cut in half, thinly sliced, about 3 cups
- 1 large carrot, peeled, chopped, about 1 1/2 cups
- 1 cup golden raisin
- 1 cup canned tomato, chopped
- 1⁄4 cup Dijon mustard
- 1 tablespoon salt
- 1 teaspoon pepper, fresh ground
- 1 (4 -5 lb) beef brisket
- Preheat oven to 450°F.
- Place onions, carrots, raisins, tomatoes, mustard, salt and pepper in a baking pan or casserole just large enough to accommodate meat ( a 4 lb. brisket fits into a 13x9 inch baking dish).
- Mix vegetables to combine well and then lay meat in dish with fat side up.
- Spoon some vegetables on top and cover with heavy-duty foil.
- Bake for 15 minutes and then reduce heat to 300°F and continue cooking for 3-4 hours, or until a metal skewer can easily be plunged into the thickest part of the roast. You want the liquid in the pan to be simmering as slowly as possible-just the occasional bubble.
- Remove from the oven and let the meat cool in the sauce.
- When cool, remove the brisket and pour sauce into a nonreactive saucepan and cook over medium-high heat to reduce until slightly thickened. To add body to the sauce, you could puree a portion of the vegetables in the sauce either by using an immersion blender or blender or food processor fitted with a metal blade, processing, and then returning them to the unpureed vegetables still in the saucepan.
- While the sauce reduces, slice the brisket across the grain and lay it in a smaller baking dish (it will have shrunk substantially).
- Cool sauce slightly and pour over the brisket.
- *If making in advance, cover with foil and refrigerate. To serve, preheat oven to 350°F and bake, foil covered, for 30-40 minutes until heated through.