BANQUET BRISKET

BANQUET BRISKET
　
1 (4 to 4-1/2 pounds) fresh brisket of beef
1 lb. fresh mushrooms, cleaned and halved
3 small onions, quartered
10 cloves garlic
1 can (6-oz) tomato paste
2 cups water
2-1/2 teaspoons salt
¾ teaspoon pepper
1 bay leaf
　
Preheat oven to 350 degrees. Place brisket in large roasting pan that has been coated with cooking spray; set aside.
In a large bowl, combine mushrooms, onions, garlic, tomato paste, water, salt, and pepper. Pour mixture over meat. Place bay leaf into sauce in pan.
Cover tightly with aluminum foil and cook 3-3-1/2 hours or until brisket is fork tender. When brisket is completely cooked, slice it across the grain; return it to pan and cook an additional 5 minutes.
　
Yield: 10 servings.