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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Babette's Brisket Recipe

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This recipe for Babette's Brisket is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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:  
3 or 4 pound brisket (trim fat)
1 package of Lipton Onion Soup Mix
1 can Campbell's (98%) fat free mushroom soup (or Creme of Celery Soup)
1 cup red wine
2 garlic gloves (crushed)
2 green peppers
1 onion
celery
Directions:
Directions:
Trim the fat off of brisket and place in a heavy baking pan. Pour mixture of soup (dry Lipton Onion Soup mixed in with either the Campbell's Fat Free Mushroom Soup or Creme of Celery Soup mix) and wine over brisket. Place onions, garlic, celery and peppers on top to season. Cover and cook 3 hours @ 325º. Let cool.
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
If too salty (and this rarely happens) add more water or red wine to gravy.

 

 

 

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