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OVEN-BRAISED BEEF BRISKET SANDWICHES SERVES 8 to 10 This is a recipe my mother often used for sandwiches for a large crowd. The great thing about it is that, after you season the meat and place it in the pan, it just braises in the oven by itself while you are free to do other things and enjoy the party. The secret is to follow the cooking directions completely...in other words, don't peek. The point is not to allow any steam to escape and the meat will be perfectly tender and make it's own delicious juices without adding liquids. Years ago, 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. If you are serving more people, use a larger brisket and cook at the same temperature for about an extra 30 minutes. Alternately, you can just use two equal-sized briskets in one large pan or two separate pans. I should point out that the original recipe called for one packet of dehydrated onion soup mix. At the time, we loved it. Since then, our tastes have changed, and all of the mixes contain too much sodium. So, I revised the recipe using my own herbs and spices, as well as the toasted dehydrated chopped onions. If you are not concerned about sodium, you can use the soup packet. INGREDIENTS One beef brisket, about 5 pounds, well-trimmed of visible fat 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme leaves 1/2 teaspoon sweet paprika 1/4 cup toasted dried chopped onions (see notes below) Salt and pepper to taste Crusty rolls, such as kaiser or club, white or whole wheat Preheat oven to 325° F. Place the brisket in a roasting or baking pan. Sprinkle with the garlic powder, onion powder, thyme leaves, paprika, salt, pepper and dried onions. Cover very tightly with foil. Braise in the oven for 3 hours without removing the foil. Do not peek! After 3 hours, remove the cover. It will be done and pull-apart tender. Remove the meat and slice rather thinly across the grain. Return to the juices in the pan and cover with foil until serving. Cut the rolls in half. If desired, lighlty toast the cut sides under the broiler. Serve the sandwiches buffet-style, letting each person make his or her own. Optional condiments and garnishes include good grainy mustard, mayonnaise, prepared horseradish, creamy horseradish sauce, or coleslaw . Notes: You can buy toasted dehydrated onions from various sources. However, it is very easy to toast regular dried onions by placing on a baking sheet and toasting in a 350° oven until lightly browned, about 15 minutes. Just be certain to purchase chopped or flaked onions, not minced. You want the larger pieces. The meat is very good leftover, so it may be made a day ahead, sliced, and reheated in the juices.

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