Prep 2 mins
Cook 6 hrs
The simplest things in life are the best; and this recipe is very simple. The trick is the long cooking time at low temperature. You can't speed this up by cooking at a higher temperature. Must cook hot for the first hour, though, so the meat heats through. Makes for a great meal any time of the year. Serve with summer squash casserole, mashed potatoes and biscuits or corn bread (jalepeno corn bread?).
- 1 (6 lb) beef brisket
- 1 package dry onion soup mix
- 1 can Campbell's Golden Mushroom soup
- 1⁄2 cup red wine
- 1 tablespoon minced or crushed garlic
- Pre-heat oven to 400 Degrees.
- Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
- Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
- Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
- Close brisket up in foil so that it is completely encased and nothing will seep out.
- Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
- When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
- Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.
This was a wonderful recipe, it was easy and it tasted great! the meat was tender and although I loved the gravy the meat had enough flavor that you could skip the gravy all together. Thanks for sharing.