Len Pearson'S Brisket Recipe, Revised

  1. Preparation:
  2. Heat the oven to 350 degrees.
  3. Salt and pepper the brisket.
  4. Smear the lipton soup mix all over the brisket, using one packet on each side of the brisket.
  5. Put the brisket in a roasting pan.
  6. Add about 1/4 cup of water or chicken or beef stock. There should be about 1/4 inch of liquid in the bottom of the roasting pan.
  7. Dump the cut up carrots, celery, and onions all around the brisket .
  8. Squirt some ketchup on top of the brisket, making several passes back and forth.
  9. Roast covered for about 2 1/2 hours.
  10. Remove from oven and uncover the brisket.
  11. Add stock if there's no moisture in the bottom of the roasting pan.
  12. Put back in the oven for another 1/2 hour.
  13. Remove from the oven when it's really tender and falling apart, but not too burnt.
  14. Take out the carrots, celery, and onions.
  15. Take the brisket out of the pan.
  16. Put the roasting pan on the stove top and add some stock. Bring to a boil; then simmer. Taste it - if it's too thick, add more stock or water.
  17. Reduce the gravy for about 15-20 minutes. It shouldn't be too thick. Strain the gravy. Put in fridge and the next day skim the fat off the top.
  18. Cool the brisket overnite.
  19. The next day bring brisket to the meat department and ask them to slice it into "dinner slices" which are thicker than "deli slices".
  20. To reheat the next day, pour the gravy over the meat and heat up slowly, covered, at 300 degrees for about 30 minutes

brisket, carrots, onion soup, ketchup, water

Taken from www.epicurious.com/recipes/member/views/len-pearsons-brisket-recipe-revised-50131945 (may not work)

Another recipe

Switch theme