Brisket With Mushrooms Recipe
Ingredients
| Beef brisket | 4 Pound | |
| Dried onion soup and dip mix | 1 Cup (16 tbs) | |
| Mushroom gravy mix | 1 Cup (16 tbs) | |
| Wine | 1⁄2 Cup (8 tbs) | |
| Onion | 1 , chopped | |
| Canned mushrooms | 8 Ounce, chopped | |
| Cornstarch | 1 Tablespoon | |
| Water | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| Chopped parsley | 1 Tablespoon (For Garnish) |
Directions
Place the meat on a piece of heavy aluminum foil large enough to enclose the meat.
Sprinkle the soup mix and gravy mix all over the meat.
Add the wine, water and onion.
Wrap and seal securely and place on a shallow baking pan.
Bake at 350 degree for two hours or until done.
Remove from oven and let it cool.
To insure very tender meat that's easy to slice, do not open the foil until the meat is completely cooled.
If you wish, however, you can refrigerate the meat at this point overnight.
When ready to serve, slice the meat into quarter-inch thick slices.
Set aside.
To prepare the sauce, strain the pan juices into a saucepan.
Bring to a boil over high heat, reduce heat and add more seasonings, if desired.
Stir in the mushrooms and simmer for ten minutes.
In a small bowl, mix the cornstarch with the water until dissolved.
Gradually stir it into the mushroom sauce, stirring constantly until thickened.
Pour the sauce over the sliced meat, cover with foil, and heat fifteen to twenty minutes at 400 degrees.
Transfer to a serving platter and garnish with the chopped parsley.
Serve hot.
Sprinkle the soup mix and gravy mix all over the meat.
Add the wine, water and onion.
Wrap and seal securely and place on a shallow baking pan.
Bake at 350 degree for two hours or until done.
Remove from oven and let it cool.
To insure very tender meat that's easy to slice, do not open the foil until the meat is completely cooled.
If you wish, however, you can refrigerate the meat at this point overnight.
When ready to serve, slice the meat into quarter-inch thick slices.
Set aside.
To prepare the sauce, strain the pan juices into a saucepan.
Bring to a boil over high heat, reduce heat and add more seasonings, if desired.
Stir in the mushrooms and simmer for ten minutes.
In a small bowl, mix the cornstarch with the water until dissolved.
Gradually stir it into the mushroom sauce, stirring constantly until thickened.
Pour the sauce over the sliced meat, cover with foil, and heat fifteen to twenty minutes at 400 degrees.
Transfer to a serving platter and garnish with the chopped parsley.
Serve hot.
Chef
