Brisket (Lorraine)

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  • 3 medium onions
  • 4 pound(s) brisket
  • salt and pepper


  1. Place sliced onions in bottom of roaster.

  2. Season meat and place on top of onions (fat side down).

  3. Roast uncovered at 350 F for 3 – 3 ½ hours ( 45 min. per lb.)

  4. When roast is almost ready, turn oven off. Cover pan tightly with tin foil. Leave in oven until cool (about ¾ hour.) Refrigerate.

  5. Next day: Remove roast from roaster and slice width wise.

  6. Put slices back into the roaster with the gravy and onions.

  7. Cover and heat at 350 F for 1 hour. Potatoes may be added at this time and should be basted with the gravy. 8 – 10 servings.

  8. I can never find such a small brisket so I usually have one that closer to 5 or 6 pounds. Don’t forget, it will shrink to almost half its size.
December 2012

This recipe is a personal recipe added by Myra2010 and has not been tested or endorsed by MyRecipes.

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