Very Easy Brisket

By stretchina

Ingredients

• 2 large onions, cut in half and thinly sliced (about 3 cups)
• 1 large carrot, peeled and chopped (about 1 1/2 cups)
• 1 cup golden raisins
• 1 cup canned chopped tomatoes
• 1/4 cup Dijon mustard
• 1 tblsp. kosher salt
• 1 tsp/ freshly ground pepper
• 1 (4 to 5 lb.) brisket (do not remove layer of fat)

Preparation

Step 1

1. Preheat oven to 450 degrees. Place onions, carrots, raisins,
tomatoes, mustard, salt and pepper in a baking pan or casserole
just large enough to accommodate meat. (A 4 1/2 lb. brisket fits
well into a 13x9 inch Pyrex pan.)
2. Mix vegetables to combine well, then lay meat in pan, fat side
up, and move some of the vegetables to go on top of the meat. Cover
with heavy-duty foil and bake for 15 minutes, then turn oven temperature down to 300 degrees and continue cooking 3 to 4 hrs., or until a metal skewer can be easily 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.
3. Let brisket cool in sauce. When cool, remove meat and pour sauce
into saucepan. Reduce over medium-high heat until slightly thickened.
To add body to sauce, you can puree a portion of the vegetables either
by using an immersion blender, or by transferring some of them to a
blender or food processor, and then returning them to the saucepan.
4. While sauce reduces, slice brisket and lay it in a smaller baking
pan. (It will have shrunk substantially.) Cool sauce slightly and pour
back over brisket. (If making in advance, cover with foil and refrigerate.) To serve, preheat oven to 350 degrees. Bake foil-covered brisket until heated through, about 30 minutes (45 if brisket has been
refrigerated). Makes 8 servings.