3 to 4 lb. brisket
3 cloves garlic
1 pkg. onion soup mix
1/4 tsp. pepper (fresh ground)
1/2 c. dry sherry
1 carrot, grated
2 tbsp. tomato paste
2 tbsp. currant jelly

Season meat with salt and pepper. Sear in 500 degree oven for 20 minutes on each side. Mix onion soup with a little water to dilute, add carrot (grated), and sherry. Place meat skin side up. Sprinkle with a little paprika, cover and roast at 350 degrees for 2 1/2 to 3 hours until tender. Remove from pan when it is cool. Cover with Saran Wrap. Put in refrigerator until next day to slice. Put gravy in blender. Pour in pot and add tomato paste and jelly and bring to a boil. Put meat in pan, pour gravy over meat and warm in oven until hot. Save some gravy to put in gravy boat to serve on the side.

There are so many ways to make brisket, every one has a pet recipe that they claim is the best. Of course I think mine is the best. Every one that has ever eaten it has always raved. Hope you will try it. After you have, you won't make brisket any other way.