Ingredients
- 4-6 lb. trimmed brisket
- 2 cans beef broth
- 1 packet Lipton's dry onion soup mix
- 1 tbs. garlic powder
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 onion, coarsely chopped
- 2 Tbs. Worcestershire
- 1/2 cup water
- grilled onions and peppers
- 1 recipe cheese sauce (see links)
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Oven Brisket with Au Jus
Time: 5 minutes prep, 6-8 hours cook
Servings: 12-16
Directions
- Heat oven to 250 degrees.
- Rub garlic on brisket, lay fat side up in a baking pan.
- Add the rest of the ingredients, cover tightly with foil and bake one hour per pound.
- Check for doneness. Meat should easily pull apart.
- Remove brisket and let cool.
- Stain the au jus veggies and discard.
- Put au jus in fridge. Fat will form at the top. Skim and discard.
- Shred beef and put on haogie rolls or French bread, and serve with au jus in dipping bowls.
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Summary
This brisket recipe makes a very flavorful natural gravy that can be used for French Dip Sandwiches, cheesesteaks, and other things.
Since beef broth is complicated to make, I save the leftover au jus and freeze it.
