Bubbe's Brisket

Cover the bottom of a roasting pan with sliced onions, bay leaf , some garlic slivers and 1 slice of fresh ginger root.

Place brisket on top, tuck garlic slivers into fat if desired; cover fat side with yellow mustard, sprinkle with seasoning salt and pepper- turn over and repeat on other side.

Pour one cup sherry over roast and marinate until ready to cook (overnight is fine).

Cook at 400 degrees to brown for 20 minutes, then turn roast over (fat side up) for another 20 minutes.

Reduce heat to 300 degrees and cover.

Approximate cooking time is another 2 hours. Roast is done when fork comes out easily.

Let stand for at least 1/2 hour before slicing.

Return slices to gravy.

If desired, sliced potatoes can be added to pan 1/2 hour before meat is done.