Recipe by Monique in LA
This was found in the Best of Lousiana recipe book, I think. It is very flavorful and better the next day. It's best to trim every piece of fat from the meat if possible for a tastier gravy. It takes a while to cook but there's very little work involved. Brisket comes out very tender.
- 4 -5 lbs trimmed beef brisket (no fat at all is best for this dish)
- cajun seasoning
- cracked black pepper
- garlic powder
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can French onion soup
- 1 (10 1/2 ounce) can beef consomme (optional)
Directions See How It's Made
- heavily season the trimmed meat, especially with garlic powder.
- If you don't like things too spicy, go easy on the cajun/creole seasoning.
- Spoon the cream of mushroom soup at the bottom of a heavy roasting pan with a lid.
- Place meat upon a rack in the pan, fatty side up.
- Spoon the onion soup over and around the brisket.
- Cook covered at 350 degrees for 1 hour.
- Reduce temperature to 250 degrees and cook an additional 3 hours.
- Cool the meat a little then slice it cross grain with an electric knife.
- The gravy can be cooked down to the flavor and consistancy you like. If there isn't enough gravy add the can of consumme. The consumme is very salty, so beware. This makes a great gravy to have over rice, bread, or mashed potatoes.