Brisket (Lorraine)

Ingredients

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

Preparation

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.




9. 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.