Texas Junior League Cherry Brisket - cooking recipe

Ingredients

1 (5 lb) beef brisket
soy sauce, to taste
Worcestershire sauce, to taste
1 (1 1/4 ounce) packet dry onion soup mix
caraway seed, to taste
celery seed, to taste
rosemary, to taste
1 (20 ounce) can cherry pie filling

Preparation

Place meat in a shallow dish and season with soy and Worcestershire sauce.
Sprinkle soup mix over the meat.
Add caraway seeds, celery seeds and rosemary to taste and cover tightly with plastic wrap and marinate in refrigerator for 2 days, turning meat occasionally.
Preheat oven to 325\u00b0F
Wrap the brisket in 2 layers of aluminum foil and place it in a pan and bake for 4 hours.
Let cool before unwrapping.
Place the juices in one container and the meat in another and refrigerate both.
Preheat oven to 350\u00b0F
Meanwhile scrape the seasoning off the meat and remove any fat. Slice the meat against the grain.
Put the gravy juices in the bottom of a roasting pan and put the sliced meat on top of the gravy.
Pour the cherry pie filling on top of the meat and bake for 30-45 minutes.