My Mum's Brisket

In my house growing up this dish made appearances at all our traditional holiday celebrations.  To this day the smell of it cooking brings me back to my childhood home and all the warm memories that came along with those celebrations.  This recipe is so easy - you just throw everything in the pot and let it cook for hours.  My mom would often put it in the oven first thing in the morning and let it cook on a very low heat all day.  This is a never-fail recipe and always comes out great.

For the Brisket  

3-4 lb. double brisket

1 onion sliced

2- carrots, cut n chunks

5 potatoes, peeled and quartered

6 Tbsp soya sauce

6 Tbsp brown sugar

1 bottle ginger ale, enough to cover brisket in pan

Note: It is best to prepare this the day before to allow to cool in refrigerator for easier slicing and to achieve a deeper flavour but it is not necessary.

Preheat oven to 350F.  Place meat in a large roasting pan with lid or dutch oven.  Place brisket fat side up in the bottom of the pan.  Rub brown sugar on top of the brisket and pour soya sauce over.  Toss in all the veggies and pour gingerly in enough to cover the brisket.

Bake in oven for 2 hours, covered.  remove lid and cook another hour.  At this point if you have time let it cool and put in the fridge overnight.  If you are serving right away, slice the brisket against the grain in 1/2" slices, reserving the juices as gravy to serve with the meat and serve with veggies.

If you had time to refrigerate the brisket, when ready to serve, remove the brisket from the pot. Slice 1/2" slices cutting against the grain.  Place back in the pan with the juices and veggies to reheat.  Serve remaining juices with the meat as a gravy.