Beef Brisket With Potatoes On The Half-Shell With Sour - cooking recipe

Ingredients

4 to 4 1/2 lb. whole brisket
2 c. water (or as needed)
2 bay leaves
salt and pepper to taste
3 sprigs fresh thyme or 1 tsp. dried
6 to 8 Idaho potatoes
Sour Cream-Horseradish Sauce (recipe follows)

Preparation

Preheat oven to 450\u00b0.
Wipe the brisket with a clean, damp cloth and season it with salt.
Roast it in a deep roasting pan until golden brown, 30 to 35 minutes.
Add about 2 cups of water to the pan or just enough to keep the roast from sticking and burning on the bottom.
Sprinkle the roast with freshly ground pepper.
Add the thyme and bay leaves.
Cover and reduce the heat to 325\u00b0.
Cook until the meat is tender, another 2 to 2 1/2 hours (this will vary with the size and grade of the brisket).