My Mother’s Brisket (A great meal to cook if you do not know how to cook)

My mother was not a good cook. My father criticized her cooking so much that one day was I was about 9, she took off her apron saying ‘That’s it! I am done cooking for you!”  She left the kitchen in a huff and my father entered. He became our short order cook and franks and beans, salads, sandwiches, French toast and an occasional London Broil with fries became our nightly fare. Except on Passover when my mother made her fabulous brisket. I have had brisket many times, many places but it was never better than hers. Here was her very easy, fool proof secret recipe. The roasting time may vary according to the weight and shape of the brisket – so be alert to the TIPS to avoid burning and make sure you leave yourself enough time to fully cook it.

INGREDIENTS 

One whole brisket (4-5 lbs) - not trimmed- leave as much fat on as you can- it will cook in its fat and then you will trim before serving 

Two packages of Lipton Onion Soup (Or Lipton’s onion recipe secrets) 

DIRECTIONS 

Preheat oven to 325F 

Line a large oven proof roasting pan with aluminum foil. Place the contents of one envelope of onion mix over the aluminum foil. Place the brisket on the onion mix and add two more envelopes to the top of the brisket. Add one cup of water. Add a second sheet of aluminum foil and join the two layers of foil at the edges so that the brisket is sealed in it without being wrapped tightly. 

Roast for about 4 hours. The fat will melt to combine with the water and hydrate the onion mix so that the brisket is braising in some liquid at all times. TIP: If there was not enough fat on the meat, you may have to add a cup of water every 20-30 minutes. 

The meat will be fork tender when done. TIP: if meat is not tender, continue cooking in a bit of braising liquid until it is. Remove brisket and rewrap with aluminum foil to rest while preparing the gravy and finishing up the sides. TIP: Meat will stay warm for up to 30 minutes wrapped in the foil. 

Strain the juices, add one cup of water and reduce the liquid. Mix two teaspoons of cornstarch with two tablespoons of the heated juices. When the starch is dissolved, add the mixture to the juices and stir. It will thicken as it reduces. Pour into gravy bowl when the consistency is slightly thick. 

Trim the fat off of brisket and slice against the grain. Place the slices on a warm serving platter and spoon a bit of gravy over the slices. 

Serve with mashed or roasted potatoes or broad noodles and some boiled carrots on the side.