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1
Preheat oven to 450F.
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2
Place onions, carrots, raisins, tomatoes, mustard, salt and pepper in a baking pan or casserole just large enough to accommodate meat ( a 4 lb.
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3
brisket fits into a 13x9 inch baking dish).
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4
Mix vegetables to combine well and then lay meat in dish with fat side up.
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5
Spoon some vegetables on top and cover with heavy-duty foil.
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6
Bake for 15 minutes and then reduce heat to 300F and continue cooking for 3-4 hours, or until a metal skewer can easily be plunged into the thickest part of the roast.
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7
You want the liquid in the pan to be simmering as slowly as possible-just the occasional bubble.
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8
Remove from the oven and let the meat cool in the sauce.
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9
When cool, remove the brisket and pour sauce into a nonreactive saucepan and cook over medium-high heat to reduce until slightly thickened.
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10
To add body to the sauce, you could puree a portion of the vegetables in the sauce either by using an immersion blender or blender or food processor fitted with a metal blade, processing, and then returning them to the unpureed vegetables still in the saucepan.
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11
While the sauce reduces, slice the brisket across the grain and lay it in a smaller baking dish (it will have shrunk substantially).
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12
Cool sauce slightly and pour over the brisket.
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13
*If making in advance, cover with foil and refrigerate.
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14
To serve, preheat oven to 350F and bake, foil covered, for 30-40 minutes until heated through.
