Oven-baked Brisket

My traditional brisket recipe is more of a technique than an actual recipe. I have been using this technique for 20+ years. Line a roasting pan with enough aluminum foil, leaving enough overlap to be able to completely enclose the brisket once it is in the pan. Add enough carrots and celery stalks to the pan to create "logs" that will support the brisket and keep it up out of the juices. The idea here is to steam the meat, not boil it. Trim as much of the fat off as you feel like doing...you can remove it once it is cooked. It doesn't hurt to take it off now, but there are better ways to spend 20 minutes of your life..... Salt and pepper the brisket and add to the pan.

You could wrap the brisket and bake it at this point. The results would be just great. What I usually do is add a sauce but there have been times when I just cooked the brisket plain. You are still going to end up with a really good sandwich meat.

My sauce: 1/2 bottle commercial Chili Sauce, 1/2 bottle Pic-a-Peppa Sauce, 1/4 c. apple cider vinegar, 1/2 c brown sugar. Cover the brisket with the sauce. Wrap up the aluminum foil bundle. Bake for 8 hours at 275 degrees. Summer time, I do this recipe over night.

When it is cooked, let it cool enough to be able to handle. Remove the cooked fat and discard. Drain the juices and let the fat rise to the top. Remove the fat. Shred the meat. I freeze the meat in 2-serving bundles, with some of the juice in the bag.

Another variation: Crock-pot this recipe.

My current favorite way to serve this recipe: Warmed up and served on top of Central Market's Russian Rye bread. Even better with a vinegarette cole slaw on top.