Very Easy Brisket

• 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
• 14 cup Dijon mustard
• 1 tablespoon salt
• 1 teaspoon pepper, fresh ground
• 1 (4 -5 lb) beef brisket

1. Preheat oven to 450F.
2. Place onions, carrots, raisins, tomatoes, mustard, salt and pepper in a baking pan or casserole just large enough to accommodate meat ( a 4 lb.
3. brisket fits into a 13x9 inch baking dish).
4. Mix vegetables to combine well and then lay meat in dish with fat side up.
5. Spoon some vegetables on top and cover with heavy-duty foil.
6. Bake for 15 minutes and then reduce heat to 300F and continue cooking for 3-4 hours, or until a metal skewer can easily be plunged into the thickest part of the roast.
7. You want the liquid in the pan to be simmering as slowly as possible-just the occasional bubble.
8. Remove from the oven and let the meat cool in the sauce.
9. When cool, remove the brisket and pour sauce into a nonreactive saucepan and cook over medium-high heat to reduce until slightly thickened.
10. 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.
11. While the sauce reduces, slice the brisket across the grain and lay it in a smaller baking dish (it will have shrunk substantially).
12. Cool sauce slightly and pour over the brisket.
13. *If making in advance, cover with foil and refrigerate.
14. To serve, preheat oven to 350F and bake, foil covered, for 30-40 minutes until heated through.

onions, carrot, golden raisin, tomato, mustard, salt, pepper, beef brisket

Taken from www.food.com/recipe/very-easy-brisket-288602 (may not work)