New York Style Brisket

Mikee

3-4 lb. brisket

2 carrots, cut into 1 inch pieces

1 medium onion, sliced

1 jar brisket cooking sauce

Ken's didn't have brisket cooking sauce as such, but I found this low-sugar barbecue sauce that I thought fit the bill. (Does that mean the brisket isn't New York-style anymore?)

Preheat oven to 450F.

Place vegetables in roasting pan.

Place brisket on top of vegetables, fat side up.

Three pounds of YUM.

Put brisket in oven, uncovered, for half an hour.

Remove brisket from oven, drop temperature to 350F.

Pour brisket cooking sauce over the top of the brisket and cover the entire pan with foil. Bake for 2-3 hours, depending on the size of your brisket.

Brisket is done when it is tender to the fork.

Pictured: Flavor

For best results, separate brisket from drippings. Strain the vegetables from the drippings.

Served with a little Mexican rice. (Although my partner would have been perfectly content to make a meal out of nothing but brisket.) 

My Rating: 4/5 "Obviously the overall outcome of this is determined by what sauce you use. I really enjoyed the Texas BBQ effect and so did my family. But in the end you're eating a nice slab of juicy beef so you can't really go wrong."