Recipe: Eva's Brisket (overnight)

Eva's Brisket
Source: Ellen Cleary
From the recipe collection of Fred Towner

Pepper
2 to 3 cloves garlic, minced
Lipton's dehydrated onion soup mix
Brisket
1 large or 2 medium onions
2 stalks celery
2 carrots
Ketchup or tomato sauce

NIGHT BEFORE COOKING: Season brisket with pepper, onion soup mix, and garlic. Rub seasoning into meat and pierce with a fork. Wrap in foil, place in a plastic bag and refrigerate overnight.

Preheat oven to 350 degrees. Slice onion, celery, and carrots and place on bottom of pan with about 1/2 cup of water. Place brisket on top, fat side up. Bake uncovered 30-45 minutes.

In a glass, mix together some water, some onion soup, and some ketchup or tomato sauce. Pour over brisket. Cover and bake until tender, turning meat half way through cooking and basting from time to time. Be careful not to let meat dry out.

Let meat cool before slicing. If you like, you can thicken the gravy with flour.