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Friday Night Brisket

jewish, main course, meats, roasted

3 1/2 pounds beef brisket
1 package onion soup mix
1 slice white bread; crusts trimmed
1 tablespoon Dijon mustard
1 cup water
1 cup dry red wine

Preheat oven to 350 degrees F. Trim fat off of meat. Cover the slice of bread with the Dijon mustard and place in roast pan. Pour water over the bread and place brisket on top. Pour wine over the meat. Sprinkle Onion Soup Mix evenly over the top of the meat. Cover. Check every half hour or so to make sure there is ample liquid in pan; about an inch. Add more water or wine as needed. Roast for about 2 1/2 to 3 hours or until the meat is just about tender. Uncover and allow to brown. Remove from pan and place on carving board to cool; about 1/2 hour. Pour gravy from pan and deglaze, removing all of the brown specks. Remove fat. Carve meat across the grain in about 1/4" slices and place in an oven proof pan. Pour over about 3/4 cup of the gravy, cover and reheat. Reheat the remainder of the gravy and offer on the side. NOTES : Beef brisket oven-roasted with Onion Soup Mix and red wine. Leftovers provide endless possibilities. 0 0 2334 0 0 0

Yield: 6 servings

Preparation Time: 4:00

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