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"Now for the brisket. Brisket is the cut of beef that they also make corned beef from. So if you can get that cut of beef (before it's made into corned beef), you put it in a deep baking pan and add mushrooms and I use Lipton packaged onion soup. It is a dried soup which you add water to.
If you can't find powdered soup you can use regular onion soup or you could use beef stock and slice up lots of onions. What you have to do is fill the pan with liquid so the meat is covered with liquid and then cover the pan and put it in an oven at about 350 degrees F or 325 degrees F (sorry, my scale doesn't go any higher than 120 degrees F so I can't convert it.)
You leave it in the oven, with the cover on, for several hours -- always checking on the liquid to make sure there is plenty. You can add more onion soup or water when necessary. It is really best to make this the night before. After at least two hours in the oven, take the pan out and refrigerate it over night. The next day you will see a layer of fat on top. You can remove that and throw it away -- then there isn't so much fat -- slice the meat into about 1/2 inch slices, but it back in the same pan and make sure there is plenty of liquid, cover it, and put it in the oven again for about an hour or even two always checking to make sure the liquid doesn't burn away. You won't need quite as much liquid as you did the day before because this time you want to let it make itself into a gravy. That is brisket. It's really very easy. You can serve it with potatoes and a vegetable, whatever, and you have a great dinner. This was a regular dinner for the Jewish holidays for my family."

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