Brisket and Gravy

One 9-10 pound brisket
Seasoning mix:
1/4 cup brown sugar,
1 tablespoon Season-All,
1 teaspoon meat tenderizer
1 teaspoon garlic powder,
1 teaspoon paprika
Red wine vinegar
Powdered meat tenderizer
2 medium onions, chopped
2 green bell peppers, chopped
3 ribs celery, chopped

Preheat oven to 350F. Trim brisket of all visible fat. Cut the brisket along the fat line of meat. Sprinkle wine vinegar generously over both pieces of meat. Sprinkle generous amount of meat tenderizer on all sides. Season well with all of season mix that has been mixed together. Put meat in roaster on rack. Mix onions, bell pepper and celery together and pour over meat. Cover and put in refrigerator for at least 2-3 days. When ready to prepare simply put covered roaster in oven preheated to 350F and bake for 2-1/2 hours. Remove meat from roaster onto cutting board to cool. Place roaster on burner on top of stove and cook vegetables and gravy down. (Consistency will be thin). Continue cooking until the vegetables become a thick gravy. You will need to add water and cook down several times before done and brown. Slice brisket into 1/4 inch slices and arrange in deep dish. Pour gravy over slices. Let sit for a few minutes or put in oven to heat. Gravy will soak into meat.

This dish freezes well. Delicious with creamed potatoes or served as a sandwich or pistolettes with gravy.

Serves 15-18.

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Cajun Country -- New Iberia, Louisiana