Recipe: Andrew's Onion Brisket

ANDREW'S ONION BRISKET
Source: Bon Appetit, May 1981
Recipe of Andrew Wald
"Do Ahead Dinner for Eight"
6 to 8 servings

1 flat cut beef brisket, reserved from whole brisket (see Old-fashioned Vegetable Beef Soup Recipe)*
2 medium-size yellow onions, thinly sliced
2 packages dehydrated onion soup mix
Cooked green beans (garnish)
Cherry Tomatoes (garnish)

Preheat oven to 300 Degrees F.

Arrange enough heavy-duty aluminum foil in bottom of roasting pan to enclose brisket completely. Arrange onion slices on foil. Set brisket atop onions. Sprinkle onion soup mix over meat and seal tightly with foil.

Roast until meat is fork tender, about 5 hours. Remove from oven and let stand, sealed, for 1 hour.

Cut brisket diagonally into slices 1/2-inch thick. Transfer to platter. Surround with green beans and cherry tomatoes. Serve immediately.

*The Old-Fashioned Vegetable Beef Soup calls for 1 (8-pound) whole beef brisket, trimmed, flat cut portion removed and reserved for Andrew's Onion Brisket (see recipe).