This is an easy way to cook a beef brisket – no fuss no muss, and no gluten.
For a 2 1/2-3 pound brisket of beef
Preheat the oven to 400 degrees.
Quarter 2 peeled spanish onions and place them on the bottom of a dutch oven. Put the brisket on top of the onions, fat side up.
Sprinkle with 1 envelope of gluten-free onion soup mix *, then mix the following and pour on top:
1 cup gluten free tomato ketchup
1 cup water
1/4 cup brown sugar
Cover the dutch oven and bake for 3+ hours, until done. The meat should be very tender. You can then cool and chill the dish, and then remove the fat. After removing the accumulated fat, you can slice the meat, return it to the dish, heat and serve.
* To make a substitute for a package of onion soup mix, follow the copycat instructions available on the internet. For example, Food.com has 2 such recipes: http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952 and http://www.food.com/recipe/copycat-lipton-onion-soup-mix-153788. Make sure to verify that the beef bouillon you use in making the copycat version is gluten free.
Make sure all your ingredients are gluten free.