Roasted Beef Brisket2012-12-03
- Prep Time: 20m
- Cook Time: 3:30 h
- Ready In: 3:50 h
- 7 Pound Double Beef Brisket
- 3 Medium Onions, sliced
- 3 Cloves Garlic, minced
- 9 Carrots, peeled
- 1 Package Onion Soup
- 1 Tablespoon Olive Oil
Preheat the oven to 500 degrees F.
In a large roasting pan, oil the bottom and place the sliced onions, sprinkle the minced garlic and a bit of the dry onion soup mix. Place the whole carrots on top of the onions, sprinkle with more dry onion soup. Salt and pepper the brisket, place in the roasting pan fat side up, the put the rest of the onion soup mix on top.
Cover with parchment paper and aluminum foil and place into a 500 degree F oven for 30 minutes, after which turn the oven down to 325 degrees and roast for 3 hours.
After 3 hours of roasting, remove and allow the brisket to rest and cool down completely. Slice into 1/4 inch slices. Pour the roasting pan gravy over the brisket slices. Place the slices in an oven proof dish, covered with parchment and aluminum foil.
This dish is best served hot the next day.