Monday, September 24, 2012

Mushroom Brisket

 Birthday Dinner! Mine and my husbands families live just across the street from each other and both have 3 younger brother whose ages fall right in between each others. I then have 2 sisters just younger than them and we both have 1 older sibling, Porter's is a Brother who has 2 kids of his own and lives in Arizona and mine is a sister with 2 kids and they live in Cedar Hills, UT. Right now there are only 3 of those siblings who are still at home but on the weekends we get a good group together. Especially now during Football season with Fantasy Football going.   Anyway...We all love to get together and get along really well so it makes it very convenient for Birthdays and Holidays! We are continually running back and forth from house to house and sometimes we will just combine and have Sunday Dinners together. My husbands Birthday was one of those days, and we made him one of his favorite meals. Brisket, Sour Cream potatoes, a Strawberry Poppy-seed salad and Artichokes! It was delicious!

 Mushroom Brisket

Adapted from: Tracy Tonks Brisket
5lbs or more Brisket
8-16oz package of fresh Mushrooms,sliced
1 Lipton onion soup mix envelope
1-2 cans of beef broth
Rinse meat in cold water. Put in oven roasting bag and sprinkle with Lipton onion soup mix.Place in roasting pan and cover with lid or foil and bake at 400* for 15min. Reduce heat to 325* & bake 3hrs. Take meat out of bag and pour juices into roaster. Let meat cool then slice thinly. Put meat back in pan and add 1-2 cans beef broth and cover with sliced mushrooms. Cover and bake an additional 1 1/2-2hrs. Uncover for last 15 min.

I know it takes a long time to make but it is so worth it and very easy. It's a great Sunday meal because I can let it cook during church and once we get home I can finish it up and prepare the rest of the meal, while it finishes cooking.

No comments:

Post a Comment