Very Easy Brisket

Ingredients

• 2 large onions, cut in half, thinly sliced, about 3 cups
• 1 large carrot, peeled, chopped, about 1 1/2 cups
• 1 cup golden raisin
• 1 cup canned tomato, chopped
• 1/4 cup Dijon mustard
• 1 tablespoon salt
• 1 teaspoon pepper, fresh ground

• 1 (4-5 lb)  beef brisket

Directions

1. 1

   Preheat oven to 450°F.

2. 2

   Place onions, carrots, raisins, tomatoes, mustard, salt and pepper in a baking pan or casserole just large enough to accommodate meat ( a 4 lb. brisket fits into a 13x9 inch baking dish).

3. 3

   Mix vegetables to combine well and then lay meat in dish with fat side up.

4. 4

   Spoon some vegetables on top and cover with heavy-duty foil.

5. 5

   Bake for 15 minutes and then reduce heat to 300°F and continue cooking for 3-4 hours, or until a metal skewer can easily be plunged into the thickest part of the roast. You want the liquid in the pan to be simmering as slowly as possible-just the occasional bubble.

6. 6

   Remove from the oven and let the meat cool in the sauce.

7. 7

   When cool, remove the brisket and pour sauce into a nonreactive saucepan and cook over medium-high heat to reduce until slightly thickened. To add body to the sauce, you could puree a portion of the vegetables in the sauce either by using an immersion blender or blender or food processor fitted with a metal blade, processing, and then returning them to the unpureed vegetables still in the saucepan.

8. 8

   While the sauce reduces, slice the brisket across the grain and lay it in a smaller baking dish (it will have shrunk substantially).

9. 9

   Cool sauce slightly and pour over the brisket.

10. 10

    *If making in advance, cover with foil and refrigerate. To serve, preheat oven to 350°F and bake, foil covered, for 30-40 minutes until heated through.