awesome brisket recipe!!

my coworker gave me this awesome brisket recipe that i tried out this weekend. I went to a local wholesale club and bought this HUGE piece of brisket. I put the piece of brisket on top of aluminum foil... Then i took 2 packets of onion soup mix and put it on top of the brisket, then put another piece of aluminum foil on top and folded up the edges of the foil really tightly. Put it in the oven at 325 degrees for 3 hours.. and it came out perfect and so delicious! and a lot of meat for the money!

I'm glad to see a revival of this old favorite.  It was how I was taught to fix brisket in the 1960s when Lipton's onion soup mix began to be popular. 

Now I can't do it that way (boo hoo) because of the high sodium.  I have not found a better way to cook a brisket so it is fork tender and so flavorful.  Believe me, I've tried it many ways.  The closest I came to this was to spread finely chopped onions, a salt free beef bouillion powder, and grill seasoning on the beef. 

When I cook brisket, I brown it on all sides in a little fat first.... get it a nice mahogany colour all over... then sit on  a bed of chunky cut root vegetables like swede, carrot, celery with just a 1/4 pint beef stock and plenty of gutsy fresh herbs... bayleaf, rosemary, thyme.   Lashings of black pepper, good sprinkle of salt.   That all goes into a cast-iron LeCreuset (foil across the top under the lid so that the steam doesn't escape) on a very low light (140C, 275F, Gas 1) for about 3- 4 hours depending on how big the piece of meat is.

NB... has to be a piece that has plenty of fat marbled through it or it never gets that nice melting texture.  Some beef these days is too lean for the job.