| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Kosher, Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Brisket |
| 1 |
cn |
Chicken consomme |
| 1 |
pk |
Onion soup mix |
|
|
Kitchen boquet |
|
|
Garlic powder |
|
|
Dry mustard |
| 1 |
cn |
Water |
| 1 |
|
Beef bullion cube |
|
|
Mushrooms (opt.) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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