Ingredients

• 3-6 lb. brisket – a little fat and marbling good
• 1-2 large onions – peel and dice
• 1/2 – 1 lb. mushrooms – sliced
• 4-5 fresh garlic cloves – slivers
• Salt, pepper, garlic powder, seasoning to taste
• Flour to dust brisket
• 1-2 teas. Kitchen Bouquet-darken gravy (optional)
• 2-4 C water
• 1 T vegetable oil – enough to spread over bottom of roaster that is large enough to hold brisket flat

Directions

1. Best to make the brisket the day before you plan to serve it.
2. In using a turkey roaster or similar type pan, sauté onions in oil first till softened, then add mushrooms and cook till lightly browned.
3. Prepare the brisket while onions & mushrooms brown.
4. Cut slits on one side of meat and plug with pieces of fresh garlic clove.
5. Season to taste with salt, pepper, garlic powder, etc. Dust surface with flour with a sifter or shaker.
6. Turn over and repeat on other side.
7. Remove onions and mushrooms from pan, placing meat fat-side down in pan to brown and then turn over. When meat is brown on both sides, place brisket fat-side up with onions/mushrooms on top
8. Add enough water to leave the top of meat exposed (about 2 cups)
9. Add Kitchen Bouquet to darken gravy.
10. Cover and bake at 325 degrees for 30 to 60 min. per pound.
11. Roast is done when fork goes in and out easily. Remove roast from pan and wrap in foil. Refrigerate to harden before slicing.
12. Pour gravy into deep bowl or tall, wide bottle and refrigerate – remove fat on top when cooled.
13. Slice roast (electric knife best) against the grain in thin slices but not tissue-thin. Arrange in ovenware server pouring ample gravy over it.
14. Cover and reheat for 20-30 minutes before serving.

Extra notes: 

• Don’t cut off fat till cooked and cooled.
• Can add water during cooking – should have at least
• 1 C when done and skimmed
• Can plug only one side of meat unless very, very thick – plugs about one inch apart
• Adjust cooking time, mushrooms and onions to size
• Can add water to gravy but reheat in pan before serving