Roast brisket
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Brisket |
| 1 | can | Chicken consomme |
| 1 | pack | Onion soup mix |
| Kitchen boquet | ||
| Garlic powder | ||
| Dry mustard | ||
| 1 | can | Water |
| 1 | Beef bullion cube | |
| Mushrooms (opt.) | ||
Directions
Rub brisket wit a combination of dry mustard and kitchen bouquet (enough to cover all sides of roast). Sprinkle with garlic powder.
Place in an uncovered roaster in 325 F. oven for half of cooking time figuring 35-40 min. per lb. Towards end of cooking time, heat soup, water, bullion cube and onion soup mix together. Pour over roast which is real brown by this time. Cover and cook until nearly tender. Do not overcook, as it will be difficult to slice. Remove every bit of fat from sauce. When ready to serve, warm gravy; thicken with a little flour and cook until slightly thickened. If mushrooms are used, add juice of mushrooms, the sliced meat and top with mushrooms.
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