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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Brisket with Vegetables Recipe

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This recipe for Roasted Brisket with Vegetables is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brisket
Baby carrots
Small red potatoes, cut in half
Couple onions, quartered
Celery chopped
2 cans Campbell's Golden Mushroom soup
1 pkg French Onion soup mix
Ketchup
Red wine & water
Directions:
Directions:
Set oven to 350º. Line a pan with foil and use enough foil to be able to seal the contents tight. Lay the brisket, fat down, layer baby carrots then red potatoes, onions and celery. Then put the 2 cans Golden mushroom soup on top of it all. Then sprinkle the soup mix, drizzle some ketchup on top and last fill one of the soup cans half with the red wine and the other half with water. (this is the only liquid used). Seal the foil up tight and bake for 3 hours.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 mins; 3 hrs cooking
Personal Notes:
Personal Notes:
I start this meal at 3:30 in order to eat by 7pm. It's delicious and very simple to do.

 

 

 

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