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1 hunk of brisket with a moderate layer of suet on one side
2 or 3 Knorr beef bouillon cubes or 2 or 3 cans of beef broth


Place brisket in a roasting pan, suet side up. Leave uncovered and cook in oven at 400 degrees for 45 minutes until meat is browned somewhat. Add about a large glass of bouillon stock or a can of beef broth. Reduce heat to 325 and cook covered for about 1 and 1/2 or 2 hours depending on size and thickness of brisket.

Baste every half hour or so and add stock or canned broth as necessary.

After this initial slow roast at 325, remove entire brisket from pan to cutting board and slice into 1/2 inch thick slices. Transfer these back to the pan, making sure that there is plenty of stock in which they can simmer. Cook for another 30 to 45 minutes, keeping careful watch on stock levels and of course basting as necessary. When fork tender, serve.


This is a deceptively easy dish, but cooking time can vary somewhat, depending on the quality of the brisket meat, the amount of brisket to be cooked, the individual oven, and even altitude. You may also need more or perhaps even less stock for the dish. However, once mastered this makes a great beefy dinner dish that can be made for two or a dozen.





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