Roast Brisket Recipe

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Roast Brisket Ingredients

7 lb brisket
1 can chicken consomme
1 package onion soup mix
1 kitchen boquet
1 garlic powder
1 dry mustard
1 can water
1 beef bullion cube
1 mushrooms (opt.)

A Recipe for
Roast Brisket

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Roast Brisket

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Roast Brisket Directions

Rub rump 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.

Serves: 1

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Roast Brisket Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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