7 Ingredient Brisket (Plus Salt and Pepper) |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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I got this from someone because I had it in my recipes and I hand wrote it. I like the way it sounds. To make this Kosher use non-dairy cream of mushroom soup. *For crockpot, put meat in fat side up and mix ingredients and pour over meat. Cook on low for about 6 hours or until done (tender). Ingredients:
1 onion, diced |
1 garlic clove, minced |
1 (10 1/2 ounce) can cream of mushroom soup |
3/4 cup red wine |
1 tablespoon dried thyme |
1 tablespoon olive oil |
4 lbs beef brisket |
salt |
pepper |
Directions:
1. Preheat oven to 350 degrees.
2. In a large roasting pan, with foil, place onions and garlic.
3. Put brisket in now and season meat with salt and pepper.
4. In a bowl, mix the soup, wine, thyme and olive oil together well and pour over the meat.
5. Cover tightly with more foil and roast for 3 to 3 1/2 hours until done.
6. Cool a bit before slicing meat on the diagonal of the grain.
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