"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


  Tried it? Rate this Recipe:


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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!