Bev`s Brisket
Updated: January 7, 2009
As prepared by Shayna Hirsch with the University of Illinois Food Science and Human Nutrition program on "The Morning Show."
INGREDIENTS
1 5lb brisket
5 carrots sliced
1 large onion sliced thin
1 pkg dry onion soup mix
1 can condensed gold mushroom soup
Salt
Pepper
Garlic Powder
DIRECTIONS
+Preheat oven to 350
+Trim fat from brisket
+Score against grain and place brisket in a roaster
+Season with salt, pepper and garlic powder
+In a bowl, mix the soups and two cans water; pour over meat
+Arrange onion slices on top
+Arrange carrots around meat
+Cover and roast at 350 degrees for 3 1/2 hours
+Check half way through; add water if necessary
+Cool completely
+Slice against the grain
+Reheat and serve
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