Tuesday, May 4, 2010

Kansas Beef Brisket

My sister-in-law served this divinely tender and savory beef for a family dinner and my 6-year-old had 3 helpings (I think his mom and dad did as well). You've got to try this one.

4-8 lb. beef brisket
2 t hot pepper sauce
1 T salt
2 t black pepper
2 pkg French onion soup mix
4 c water
2 cloves garlic, minced
1 medium onion, halved and sliced
1 lb. fresh mushrooms, sliced (optional)
4 c beef stock

Preheat oven to 275 degrees. Season the brisket liberally with salt and pepper (measurements are estimates). Add a few dashes of hot pepper sauce. Put the brisket in a large, deep roasting pan. Mix the soup mix with the water and set aside.

Arrange the garlic, onions and mushrooms in the pan around the brisket. Pour the water/soup mix over the brisket. Add enough beef stock to the pan so that the brisket is submerged in liquid. Cover with foil and roast at 275 degrees for six hours. Can be made in slow cooker- medium-low for 8-10 hours or overnight.

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