Preheat oven to 450 degrees
Coat top (fat side up) of brisket with Kitchen Bouquet, then
Ketchup and sprinkle with dry onion soup mix.
Place in pan large enough to hold brisket and cover will heavy
duty foil. Place in oven. Turn heat down to 325º and cook
approximately 4 1/2 hours - 50 minutes per pound.
Remove pan from oven and let meat sit 10 minutes. Remove
foil and place meat on cutting board, reserving juices. Slice
fat off the top of the meat and discard. Slice meat thinly going
against the grain. After slicing entire brisket, cover again with
foil while preparing gravy.
*Make gravy the way you would normally make gravy or if
you can find a product from a company called "More than
Gourmet" called Beef/Veal -Glace Gold which is a beef demi-
glace, you would be doing yourself a favor! It makes a rich
classic French stock/gravy that can't be matched by adding
flour, etc. to the juices. Just completely dissolve the 1.5 oz.
demi-glace in the juices and stir until thickened. Salt and
pepper to taste. The demi-glace can be found at most
gourmet grocery stores They also make a Roasted Chicken
Stock and Classic Roasted Vegetable Demi-Glace and when I
find them I stock up on all three!