Classic Brisket

Source: Florence Levine and Barbara Pistrang

flat cut brisket (about 4 lbs)

clove garlic, peeled

1 large onion, finely chopped and sauteed until golden

2 eight-oz cans Hunt's tomato sauce

4 cans water

Wipe meat with damp paper towels. Trim fat from meat. Rub meat with cut clove of garlic. Place meat in pan. Dice garlic on top of meat and sprinkle onions on top. Cover tightly and cook in 325 oven for 1-1/2 hours. Slice meat and replace in pan. Add tomato sauce and water. Cover and cook for about another hour until tender.

Remove meat and place in container. Pour gravy into tall container. Refrigerate overnight. Remove fat from gravy. Reheat meat in defatted gravy.

1 pound of meat feeds 2 people with some leftovers.