FRESH BEEF BRISKET

By bjnelson55

My neighbors, Denise and Dave Biehl made this and it was excellent! They put it on sandwiches and we used the juice for the dipping. Great meal and inexpensive too.

This is a very very old recipe from her aunt.

Ingredients

• 5-6 pounds beef brisket
• 1/2 bottle Lea and Perrins worcestershire sauce, approximately 5 to 6 ounces
• 3 large onions
• Garlic
• Pepper
• Either 2/3 jar of a low salt instant beef bouillon OR Denise recommends using canned low salt beef broth

Preparation

Step 1

Put meat in a roasting pan, then take a meat fork and poke holes all over the meat.

Sprinke with garlic or garlic salt, small amount of pepper, and worcestershire sauce.

Turn meat over and repeat process. Cover pan with foil.

Next step can be done in two ways:
1 - Put in refrigerator the night before and bake the next morning around 9 or 10 o'clock.

2 - Leave on countertop for 2-1/2 to 3 hours and then bake.

BEFORE BAKING.......

Slice onions in small pieces and sprinkle over meat. Sprinkle instant beef bouillon all around meat (if you use this option). Then add water, enough to cover the meat.

If you chose beef broth, do this instead.

Cover with foil and bake for 3-1/2 hours at 350 degree oven.

Take meat out of juice and put on a plate and refrigerate until firm. Slice thin and return to juice, then heat and serve.

This can also be packaged and frozen.

Another way to serve would be to add a pound of fresh sauteed mushrooms the last half hour of baking. Would cut the meat thicker if served this way and serve with a baked potato and salad.