All-american beef brisket

Yield: 1 Servings

Measure Ingredient
1 cup Dry red wine or beef broth
1 \N Pack mushroom onion soup
\N \N Mix
2½ pounds Thin cut beef brisket
\N \N Trimmed of fat
12 smalls (1 1/2 lb) well scrubbed red
\N \N Potaotes
9 mediums Carrots cut in 2\" chunks

Heat oven to 350. Pour wine into 4-5 quart dutch oven. Stir in soup mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add potatoes & carrots. Cover & bake 1 hour longer or until meat & vegetables are tender. Remove meat to a cutting board. Cover loosely with foil & let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy.

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