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Louis' Brisket

I'm pretty sure I could eat two pounds of this is one seating (and probably have). Anything cooked twice is bound to be twice as good is my new theory. Actually, leftovers for third cooking is great

Serves 16people
lb Single or Double Kosher Brisket
Carrots, quartered and sliced
can Beef Broth
tbls Salt and Pepper (mostly pepper)
Rub the Brisket with Salt and Pepper
Sear the brisket on all sides in a small amount of oil in a large pan over high heat.
Place the brisket in a large roasting pan. Add the beef broth. The carrots may be added at this point or later in the cooking process.
Cover the roasting pan and place it into a 350 degree oven.
Turn the brisket over after every hour or so.
Cooking time for brisket can be tricky as it will vary as a function of the brisket's size. Time in the oven will run from two to three and a half hours (or more), depending on size. The brisket is done when a fork goes in and out of the meat easily.
When the brisket is done, place it on a cutting board and let it cool before you slice the meat. (Thin slices are generally preferable to thick ones).
Place the slices of meat carefully in a pyrex baking dish, add the carrots and the juices from the roasting pan.
Cover the baking dish with foil and refrigerate over night. (Brisket is always better when prepared a day or two in advance).
Take the meat out of the refrigerator, remove any fat that has congealed, and warm the meat in a 350 degree oven.

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