Beth's Brisket

Ingredients

Brisket point/tip

salt

pepper

garlic powder

dry mustard

a bay leaf

water

Optional: Ketchup or steak sauce

Onion soup powder

potatoes

Directions

Use an uncorned beef brisket point (tip).

Make a paste of the seasonings: salt, pepper, garlic powder, dry mustard, a bay leaf, and water. Spread it all over the brisket. (Optional - add Ketchup or Steak Sauce to the paste for more flavour).

Place brisket in a roasting dish that has a tight cover (or seal it with foil). Before closing the dish, pour a packet of onion soup powder over meat and add water for gravy. Cover and bake at 350F for 2.5 to 3 hours. Remove from the oven and let it cool.

When cool, slice meat and put it back in the gravy. Add potatoes and roast until tender.

Note: the meat should not be tender after the first cooking as it would be difficult to slice.

Beth normally does not cook the brisket for the second time until the second day, so as to allow the fat to set so it can be removed from the gravy.

Notes

No quantities were given. Recipe is typed up (almost) exactly as written.