This recipe has been in my family for decades (and I've seen it in a number of 'church cookbooks' ) so some of you may know this one, but because it's awesome I'm going to post it anyway! Fork tender beef and killer gravy. It is great for large family gatherings, because it makes a large
quantity and can sit without getting dried out. It is also really good for a "Martha and Mary" meal - (to send to a family who needs help with meals due to death or illness.) It holds in the refrigerator well for several days and tastes great reheated. My neighbor calls it “love in a pan”.
It's critical to comply with the cooking instructions to bake the brisket then refrigerate overnight. This makes trimming and slicing easier, and allows you to eliminate the grease from the gravy. Serve on a bun with good old fashioned mashed potatoes or roasted carrots on the side. Enjoy!
Beef Brisket
A Mosher Family Favorite
Prepare
the day before serving
5-7 lbs of Brisket
(cut into 2-3 lb pieces)
2 cans beef gravy
1 envelope onion soup
mix
½ cup Italian salad
dressing
Line roasting pan
with heavy duty foil
Place raw brisket in
lined pan - fat side up
Add gravy, soup mix
and salad dressing
Seal tightly
Bake for 1 hour per
pound at 350. (if meat is cut in 2-3 lb
pieces, then bake 2-3 hours, regardless of the number of pieces)
Let meat rest for an
hour or more.
Remove meat from pan,
wrap in foil and refrigerate over night.
Pour gravy into
sealed container and refrigerate over night.
The next day, trim
the fat from the meat, and slice across the grain and place in baking dish.
Remove fat from gravy and pour over meat.
Bake to heat – about
30-45 minutes at 350.
Serve on small buns. great for a family party.
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