Oven Roasted Brisket of Beef 

Use a large enough roasting pan with a lid or use aluminum foil to seal the top of the pan for the first 2 hours of roasting.
Meat must be cooked slow and kept moist for it to tenderize.

Brisket of Beef Ingredients:
4-5 lbs Beef Brisket
2 teaspoons celery salt
1 teaspoon black pepper
1/4 teaspoon red cayenne pepper
4 teaspoons dried parsley flakes
1 package dry onion soup mix
2 tablespoons tomato paste 
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
2 tablespoons soy sauce
1 can beer (optional)
1 can (14.5 oz) chicken broth
1 cup water or 2-1/2 cups water if not using beer

Beef Brisket Instructions:     
Mix all ingredients in a pan and heat to boil, stirring until blended. Remove and let broth cool. The broth will be on the salty side and a little bitter.

Place brisket in a roasting pan large enough for it to lay flat, pour prepared liquid over it, cover and refrigerator overnight.


Next day, preheat oven to 275-F. Roast for about 2 hours then uncover it and after 1 more hour check it with a fork, continue cooking it longer until fork tender . Remove all fat and strain juice. Slice across the grain into thin slices returning slices to the juice. Keep warm. Just before serving dip the meat into a warmed smokey flavor barbecue sauce.

Serves 6