Rye Brisket - cooking recipe

Ingredients

4 lbs beef brisket
2 large onions, sliced
1 loaf rye bread, corn style, with seeds, sliced, crusts removed
1 (1 1/4 ounce) dry onion soup mix
1/2 cup water (or more)

Preparation

In a roasting pan, layer onions, rye bread and place meat on top.
Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
When meat is tender, remove and set aside on a cutting board for slicing.
Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
Slice the brisket against the grain and serve with the blender gravy.