Brisket and Gravy
"A recipe from Arlene Keysor."
submitted by: Maxine Fife
serves: 8-10
Ingredients:
About 5 lbs Brisket, trim excess fat
1/2 cup Zesty Italian Salad Dressing
1 1/2 cup hot water
1 package dehydrated Onion soup mix ( I recommend Lipton, brand X doesn't seem to give it a good flavor)
1 package Brown gravy mix (I recommend McCormick, Lawry,or Knorr. Again brand X doesn't work well)
4 tablespoons flour
Directions:
This recipe must start the day before serving the Brisket.
1. The night before:
After trimming off excess fat, place brisket into a 9" X 13" baking pan
Mix together the Zesty Italian Salad Dressing, the hot water, and the Onion soup mix. Pour over brisket, cover and place in refrigerator over night (at least 8 hours) to marinate. (Or you can put this into a large Ziploc bag, being sure the meat is soaking in the marinate, and refrigerate over night and then put it into the baking pan when you are ready to bake it.
2. Next day:
Remove from refrigerator and place with foil cover into the oven at 275 degrees. Slow roast for 5 hours. Remove from oven and drain liquids into a pan to make gravy. (Let the roast stand for 10 to 15 min before slicing cross grain with a very sharp knife.) Meanwhile add to the liquid the Brown gravy mix and enough flour (about 4 tablespoons first mixing smooth with a little of the brisket liquid) then add it to the liquid. Heat and stir liquid as it comes to a boil. Thicken to your desired thickness. (optional: Season to taste with salt, pepper, garlic.)
