Never Fail Beef Brisket
The nice thing about this recipe is that the first baking can be done in the
morning and the last part a short time before you are serving dinner. Leftovers
make hot beef sandwiches like you used to get in restaurants (not out of a box!.
- Put beef brisket in oven at 450 degree F oven for 20 minutes. Remove; sprinkle
I teaspoon of garlic powder on meat, put thin slices of carrots and celery on
meat and add one can of beef consommé, I cup of dry red wine, (can use more
broth in place of wine) 2 to 3 tablespoons of Lipton's dry onion soup, then
add parsley, cover and set oven at 300 degrees F and cook 3 to 4 hours.
- Serve from oven – or - remove and chill meat about 1/2 hour, save broth.
Slice meat and place fresh sliced mushrooms and fresh parsley on meat in baking
- Make gravy from broth that was saved and pour heated gravy over meat and
place in oven at 350 degrees F for 20 minutes.
Shared with Recipe Goldmine from Millie's kitchen - (always a hit!) Fern