“I got this from the Sun -Sentinel but I haven't tried it yet. It sounds interesting to me.”
3hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 450°F.
  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. Mix vegetables to combine well and then lay meat in dish with fat side up.
  4. Spoon some vegetables on top and cover with heavy-duty foil.
  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. Remove from the oven and let the meat cool in the sauce.
  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. While the sauce reduces, slice the brisket across the grain and lay it in a smaller baking dish (it will have shrunk substantially).
  9. Cool sauce slightly and pour over the brisket.
  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.

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