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Ingredients
- 7 lb Brisket
- 1 can Chicken consomme
- 1 pkt Onion soup mix
- Â Â Kitchen boquet
- Â Â Garlic pwdr
- Â Â Dry mustard
- 1 can Water
- 1 x Beef bullion cube
- Â Â Mushrooms (opt.)
Directions
- Rub brisket wit a combination of dry mustard and kitchen bouquet (sufficient to cover all sides of roast). Sprinkle with garlic pwdr. Place in an uncovered roaster in 325 F. oven for half of cooking time figuring 35-40 minutes. per pound Towards end of cooking time, heat soup, water, bullion cube and onion soup mix together. Pour over roast that is real brown by this time. Cover and cook till nearly tender. Don't overcook, as it will be difficult to slice. Remove every bit of fat from sauce. When ready to serve, hot gravy; thicken with a little flour and cook till slightly thickened. If mushrooms are used, add in juice of mushrooms, the sliced meat and top with mushrooms.
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