19 March 2010
Paula A. Tomey-Allen
Serves about 4-6
4-5 lb Beef Brisket
3 T Canola Oil
Tones Steak Seasoning
Large Onion, chopped
2 T Spicy Yellow Mustard
4 C cold water
2 T Worcestershire Sauce
1 T Kitchen Bouquet
1 T French Dip Au Jus
1 tsp. Sea Salt
Six carrots, cleaned, pealed and cut up
Six potatoes, cleaned, pealed and cut up
3 T Flour
1 C Hot water
Preheat oven to 350.
Heat oil in large skillet. Sprinkle Steak Seasoning on meat side of brisket. Pierce with a roasting fork. Gently lay in pan meat side down and brown on medium heat for seven minutes.
Meanwhile, layer chopped onions in roasting dish.
Spread Mustard on fat side of brisket. Sprinkle with Steak Seasoning. Pierce with a roasting fork. Gently turn over and brown for five minutes.
Remove brisket from pan and lay on onions with fat side up. Sprinkle liberally with Garlic Powder and Minced Garlic.
Pour cold water over all. Add Worcestershire Sauce, Kitchen Bouquet French Dip Au Jus and Sea Salt to water and onions. Stir evenly until blended. Bring to a boil on the top of the stove. Transfer to preheated oven.
Bake in oven uncovered for one hour.
Remove pan from oven and gently turn brisket over with meat side up. Bake in oven uncovered for one hour.
Remove pan from oven and gently turn brisket over with fat side up. Bake in oven uncovered for one hour.
Remove from oven and add potatoes and carrots to onion and water mixture. Stir well. Ladle juice over all. Cover pan with lid or aluminum foil. Bake for one hour, or until vegetables are tender. (You may need to finish cooking on top of stove to get them tender.)
Remove brisket from pan and lay fat side up on cutting board. Let rest for ten minutes. Remove fat layer and then slice into portion slices.
Remove vegetable mixture from pan with slotted spoon into bowl.
Mix flour and water in cup. Bring juice mixture to medium boil. Stir in flour and water mixture, stirring continually to keep from sticking and to smooth gravy. Add hot water and stir as needed to desired consistency. (About 2-3 cups)
Add sea salt, Worcestershire sauce, Kitchen Bouquet and French Dip Au Jus, if desired, to taste preference.
Serve gravy over meat and vegetable mixture.