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SERVES 8-10
This is a recipe my mother used for years for large gatherings. It is wonderful as is, and just as terrific for sandwiches. The secret is to follow the roasting directions completely...in other words, don't peak. Use a larger brisket for larger crowds and roast at the same temperature for about an extra 30 minutes.
INGREDIENTS
Preheat oven to 325° F. Place brisket in roasting pan. Sprinkle with onion soup mix and pepper. Cover very tightly with foil. Roast for 3 hours without removing the foil. Do not peek! The point is not to allow any steam to escape and the meat will make it's own juices without adding liquids. After 3 hours, remove cover. It will be done and pull-apart tender. (I remember making the mistake of checking the roast after 2 hours. Even though I replaced the foil tightly, the liquids dried out and it just was not the same.) Serve with the pan juices.
Notes: This is very good leftover and reheated, especially as sandwiches.
Variations: Whole onions, carrots, mushrooms and/or potatoes can be added to the roast. Of course, this can be made with your own seasonings, instead of the onion soup mix, and braised in the same manner.
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