Home » Recipe » Mouth Watering Brisket

Mouth Watering Brisket


This recipe is the juiciest brisket that I have ever had. It takes a while in the oven but its so little work to prepare that it’s really worth it.

Brisket Recipe    Pre- heat oven to 315*

Ingredients:
Brisket
1 box button mushrooms
1 large onion
olive oil
salt
pepper
3 tablespoons corn starch
16. oz beef stock
1 pack lipton’s onion soup mix

1. Cut up the mushrooms and onion, saute in olive oil in a frying pan on medium heat until nicely browned. Set aside.

2. Dry of the brisket with a paper towel. Sprinkle with salt, pepper and coat with corn starch.

3. In the same pan that you browned the onions and mushrooms on a med high heat brown the  outside of the brisket.

4. Put the browned brisket into a deep sided aluminum pan, add the beef stock and the lipton’s onion soup mix, top with the sauteed mushrooms and onions.

5. Add water until the liquid is almost to the top of the brisket. Cover with tin foil.

6. Cook for 45 minutes for every pound of meat.

7. 1 hour before serving take the brisk take it out of the pan and cut against the grain, put the brisket back into the juices for the next hour so that it reabsorbs the liquids.

8. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s