Easy Oven Brisket.

 Mmmmmm.  Oven brisket with no fuss.  Pop it in a slow oven the day before you need it.  Slice it and store it in it's own juices in the refrigerator and rewarm before serving.  Instant main course.  Don't skimp on the brisket weight.  It will shrink A LOT during roasting.
Brisket make great leftovers.  I love hot sandwiches with grilled mushrooms, onions, and bell peppers on a warm ciabatta roll.  A little ooey- gooey provolone cheese doesn't hurt either.  It's a nice alternative to a holiday ham.

Beef Brisket

10 lbs. of beef brisket, all fat trimmed and removed
1 pkg. Lipton dried soup mix
      or one onion, chopped
1cup of beef broth
4 Tab. butter
1 pound of mushrooms, sliced (optional)
Chopped fresh chives, for garnish

Preheat oven to 275˚F.
Rub soup mix evenly over brisket or salt and pepper generously. Let set for 20 minutes.  Lay into a large Pyrex pan and pour broth  around the meat (not over it).  Cover with Cling Wrap.  Cover the pan with foil, covering the Cling wrap completely.  Alternatively, lay the brisket into a Dutch oven and cover tightly with aluminum foil and then the lid of the oven.

Roast for 5 to 6 hours.

Remove brisket and strain and reserve the juices in the pan. De-glaze the drippings with a little water if fond remains in the pan. Strain these and reserve.  Slice brisket across the grain into ½ inch slices with an electric knife. Lay slices in a 9” x 13” pan, overlapping if necessary. Pour juices over the meat (add a little more water if needed to cover) and cover tightly with plastic wrap and then with foil. Refrigerate 1 day ahead of time.

Before serving, preheat oven to 275˚ F. Put pan in oven, with both coverings on. Make sure that the foil totally covers the plastic wrap. YES, you can put plastic wrap in the oven as long as it is covered with the foil. Re-heat for 1 ½ hours.

Meanwhile, melt the butter in a saucepan. Sauté the mushrooms in the butter until the mushrooms are tender. Set aside. Remove the meat from the pan. Arrange on a warm serving platter. Cover and keep warm.

Ladle broth from the pan and add to the mushrooms. Season with cracked pepper to taste. Thicken with cornstarch if desired. Pour some sauce over meat on the platter. Garnish with the chives.

Put the remaining sauce in a gravy boat to pass at the table.