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This recipe for MOM'S BRISKET, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Kaplan
Added: Monday, September 22, 2008


A great quick recipe that has been in this Family for more than 30 years.

1 (3-4 pound) brisket
black pepper to taste
1 tsp. powder garlic
1 envelope Lipton onion soup mix
2 (10 oz.) cans Franco mushroom gravy
2 beef bouillon cube, mashed
3/4 cup ketchup
1 (16oz) package fresh baby carrots
4 potatoes, peeled and quartered
1 pound fresh mushrooms, sliced


Preheat oven on broil. Season brisket with pepper and salt and garlic. Place brisket on baking sheet and sear 5 minutes on both sides. Remove from oven and transfer brisket to roasting pan. Reduce temperature to 350 . In a small bowl, mix together onion soup mix, mushroom gravy, bouillon cubes and ketchup. Pour over brisket and cover. Roast 2-1/2 to 3 hours, or until tender. After 1 hour of cooking, add carrots, potatoes and mushrooms. Slice against the grain and serve with gravy




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