Jewish Beef Brisket

1. Gather the ingredients.

2. Heat the oven to 325 F. Lightly coat a large roasting pan with cooking spray. Season brisket with pepper, paprika, and garlic. Place fat-side up in the prepared pan.

3. In a large bowl or pitcher, combine the soup and gravy mixes with vegetable juice and 2 vegetable juice cans of water, mixing well. Add this to the roasting pan, pouring it over the meat. Cover and cook for 2 hours.

4. Add the onions, potatoes, carrots, and celery to the roasting pan, cover, and roast 1 hour longer or until meat is fork tender.

5. Remove from oven, uncover, and let the meat cool completely. Slice it against the grain and reheat it in the pan juices.

6. Serve the sliced brisket with the cooked vegetables. Enjoy.

Storage and Slicing

Cooking the meat days ahead allows it to sit in its juices for better flavor. You can store the cooked brisket with juices or gravy for two days in the refrigerator, or without the liquid or gravy for up to four days.

For ease of slicing, freeze the brisket and juices in an airtight container or zip-top freezer bag. It will keep frozen for up to two months without juices or three months with the juices. When ready to serve, defrost it a bit and slice. Reheat it in reserved pan juices.

Entertaining With Brisket

Don't count out beef brisket for a special occasion other than Shabbos. Slow-cooked meats are the perfect choice for entertaining. While the protein finishes its last hour or half-hour of cooking and then rests for another 30 minutes or so, you can enjoy the company of your guests, and a cocktail if desired, while dinner bubbles away without the fear of burning.

If you plan it right, the side dishes can be prepared in advance and warmed in the microwave at the last minute. Remember to let your guests help. If you're persnickety about how things look or are cooked and presented, save the table setting for butter-finger friends.