I'd like to revive this thread with an old recipe from our family.
Brisket
Ingredients:
-one full Brisket (a lot of grocery stores my not carry this cut, so you have to ask at the counter. They may not have it)
-20oz of Campbell's Cream of Mushroom soup
-2 Packets of Lipton's onion soup mix
Steps:
1) Pour the Cream of Mushroom and Onion soup into a bowl and mix until they are combined well.
2) Trim the steak. Brisket is pretty fatty, so you should trim it a bit.
3) Put a piece of tin foil on a cookie sheet and cover the bottom with a thin layer of the soup mixture.
4)Put the brisket on top of the layer of soup-stuff
5) Cover the brisket with the rest of the soup-stuff
6) Wrap the brisket well with tin foil, making sure that air can't escape
7) Cook in the oven at very low heat (around 350) for about 3 hours. When it's done, check with a thermometer. It should be at around 180 degrees.
8) Pull of the tin foil, slice the brisket, and serve. Collect the gravy from the tin foil.
Brisket
Ingredients:
-one full Brisket (a lot of grocery stores my not carry this cut, so you have to ask at the counter. They may not have it)
-20oz of Campbell's Cream of Mushroom soup
-2 Packets of Lipton's onion soup mix
Steps:
1) Pour the Cream of Mushroom and Onion soup into a bowl and mix until they are combined well.
2) Trim the steak. Brisket is pretty fatty, so you should trim it a bit.
3) Put a piece of tin foil on a cookie sheet and cover the bottom with a thin layer of the soup mixture.
4)Put the brisket on top of the layer of soup-stuff
5) Cover the brisket with the rest of the soup-stuff
6) Wrap the brisket well with tin foil, making sure that air can't escape
7) Cook in the oven at very low heat (around 350) for about 3 hours. When it's done, check with a thermometer. It should be at around 180 degrees.
8) Pull of the tin foil, slice the brisket, and serve. Collect the gravy from the tin foil.
