Supplies

• small roasting pan with cover to hold a 3 - 4 lb. brisket or roasting pan about 8 x 10 inches and heavy aluminum foil for cover.

Ingredients

• 1 package onion soup mix
• 3-4 lbs. brisket
• 3/4 cup water
• 2 or 3 Whole Allspice balls or 1/8 tsp. Crushed Rosemary (optional)
• 1/2 tsp. garlic powder
• pinch of salt and/or pepper (optional)

Procedure

1. Place meat in roasting pan.
2. Mix onion soup mix, water, garlic powder, peper, allspice or rosemary together.
3. Pour mixture over meat.
4. Cover roasting pan with cover or cover with aluminum foil.
5. Pre-heat oven at 325 degrees.
6. Bake 3 to 3 1/2 hours until meat is easily pierced with fork.
7. 1/2 way through cooking time, check to see if there is enough liquid, if not add a small amount of water so that it will not dry out.
8. Strain sauce in a separate container and refrigerate both meat and sauce separately.
9. The next day slice meat against the grain.
10. Remove fat from top of sauce.
11. Place sauce and meat back in roasting pan so that meat will absorb more flavors and heat thoroughly in oven.
    
    NOTE: Meat will slice much more easily when cold.  Makes 4 -5 servings.
    
    Best if cooked the day before.
    
    Can be sliced and frozen in single layer.
    
    USING LEFTOVERS: Cut up in bite size pieces, and mix with stir fry vegatables, served over rice.