Brisket

1. 1Line a roasting pan slightly larger than the brisket with the sliced onions.
2. 2Place the brisket on top of the onions, fat side up.
3. 3Top the brisket with garlic, pepper, onion soup mix, and thyme sprigs.
4. 4Seal the roasting pan with aluminum foil and place a flat cookie sheet under the pan.
5. 5Cook in a 325°F oven for 4½ hours on the middle rack.
6. 6Remove from oven and let the brisket cool, then refrigerate overnight or longer, leaving the foil on.
7. 7Remove the foil and transfer the brisket (meat only, not the gelatin, onions, or hardened fat) to a cutting board.
8. 8Scrape any onions stuck to the bottom of the brisket back into the pan.
9. 9Remove and discard the layer of hard white fat from the brisket.
10. 10Melt the remaining gelatin and onions in the roasting pan on the stovetop.
11. 11Strain the liquid and onions through a sieve into a large pot, pressing the onions slightly to extract more flavor, then discard the onions.
12. 12Add beef broth to the strained pan gravy to get the desired amount.
13. 13Optionally, thicken the gravy with a roux (see Turkey Gravy Recipe).
14. 14Slice the brisket against the grain, first cutting it in half diagonally, then slicing each half into ¼" to ⅜" slices.
15. 15Arrange the slices neatly in the pan and pour the gravy over them.
16. 16Separate each slice with a spatula to ensure full contact with the gravy.
17. 17If not serving immediately, refrigerate until ready to reheat.
18. 18To reheat, place the brisket and gravy in a 300°F oven for 30-40 minutes.

• If the brisket is tough, tenderize by arranging the slices slightly overlapping in a roasting pan, covering with gravy, sealing tightly with foil, and roasting at 300°F for 2 hours, checking every 30 minutes until tender and juicy.
• If the brisket is smaller than 7 pounds, adjust cooking time as needed.

Refrigerate leftovers in an airtight container for up to 4 days.