1. Preheat oven to 350°. 2. Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic. 3. Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal. 4. Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours. 5. Remove from oven; separate meat from sauce and refrigerate both overnight. 6. The next day, remove visible fat from meat and discard; thinly slice meat across the grain. 7. Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through. 8. Serve sliced meat with au jus on French rolls. ---------------------------------------------------------------------------
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