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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheryl's Brisket Recipe

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This recipe for Cheryl's Brisket is from The Good Ol Days Cookbook, 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:  
Large Brisket…we buy at Costco


2 pkgs Lipton Onion Soup mix
Directions:
Directions:
The day before, put brisket(s) in pan fat side up and add two packs of lipton onion soup mix. This is if you're using a little pan, If you are using a larger pan that will hold multiple briskets, use more dry soup mix. Fill with water until just the top of the meat peeks out. Cook for three hours at 350.

Take the meat out of pan and put on platter. cover, refrigerate overnight. Also put the pan with the now onion soup and brisket grease in the fridge.

Next day, anytime, lift off hardened fat from the juice. Cut the top layer of fat off the brisket. Slice the brisket thinly diagonally against the grain. Put it back in the pan with the juice. One hour before serving, put back in the oven for an hour at 350.


This is great served with Mashed Potatoes.
Number Of Servings:
Number Of Servings:
Depends on how much brisket you get!!
Preparation Time:
Preparation Time:
1 Day ahead
Personal Notes:
Personal Notes:
This is great for a large gathering and is always a crowd pleaser.

 

 

 

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