Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 400 degrees. Trim brisket fat cap to 1/4-in. thickness. Place fat side up in a large shallow roasting pan. Season with onion salt, pepper and Worcestershire sauce. Roast, uncovered, for 35 to 40 minutes or until brisket begins to brown and shrinks slightly.

2. Step2

   Remove brisket from oven. Reduce oven temperature to 350 degrees.

3. Step3

   Sprinkle soup mix and beef bouillon on brisket. Pour in enough water to cover halfway up the sides of the brisket. Cover roasting pan with foil; roast for 1-1/2 to 1-3/4 hours or until brisket reaches at least 195 degrees. Check halfway through roasting and add additional water if needed.

4. Step4

   Place onion, carrots and potatoes in the liquid around brisket in roasting pan. Roast, covered, for 45 to 60 minutes more or until brisket reaches 205 degrees and vegetables are tender. Remove from oven; uncover and slightly cool brisket and vegetables in cooking liquid.

5. Step5

   Remove brisket from roasting pan and wrap tightly in plastic wrap, then wrap in foil. Place vegetables and cooking liquid into separate containers; cover and refrigerate brisket, vegetables and cooking liquid overnight.

6. Step6

   To serve, preheat oven to 300 degrees. Cut brisket across the grain into 1/4-in. slices. Cut large potatoes in half, if desired. Place brisket and vegetables in roasting pan.

7. Step7

   Remove and discard fat from top of cooking liquid. Add 2 cups cooking liquid to roasting pan. Cover with foil; bake for 45 to 50 minutes or until heated through. Arrange brisket and vegetables on a large serving platter. Garnish with thyme, if desired. Serve with warmed cooking liquid.