Texas Junior League Cherry Brisket

Note: 2 days of marination in the refrigerator. This is then baked for 4 hours and chilled again and then reheated for 30-45 minutes before serving. This sounds so funky that I had to copy it! Sorry this recipe really doesn't state all amounts. If you make this before I do, please note your amounts here! Thanks!

• Ready In: 28 hrs
• Serves: 6-8

Ingredients

• 1 (5 lb)  beef brisket
•  soy sauce, to taste
•  Worcestershire sauce, to taste
• 1 (1 1/4ounce) packet  dry onion soup mix
•  caraway seed, to taste
•  celery seed, to taste
•  rosemary, to taste
• 1 (20 ounce) can cherry pie filling

Directions

1. Place meat in a shallow dish and season with soy and Worcestershire sauce.
2. Sprinkle soup mix over the meat.
3. Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally.
4. Preheat oven to 325°F
5. Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours.
6. Let cool before unwrapping.
7. Place the juices in one container and the meat in another and refrigerate both.
8. Preheat oven to 350°F
9. Meanwhile scrape the seasoning off the meat and remove any fat. Slice the meat against the grain.
10. Put the gravy juices in the bottom of a roasting pan and put the sliced meat on top of the gravy.
11. Pour the cherry pie filling on top of the meat and bake for 30-45 minutes.