Nikki’s Beef Brisket
1 brisket of beef (4-6 lbs)
1 packet Lipton’s Onion Soup Mix
2 cans condensed cream of tomato bisque (or tomato soup)
4 cups V-8 Juice (plain, spicy, or sodium-free)
3 packages of pre-sliced mushrooms
2 lbs baby carrots
3 onions, quartered
3 stalks celery, 1″ slices
Line a roasting pan crosswise and lengthwise with long sheets of wide heavy-duty foil. In the bottom of the pan mix the onion soup mix, 1 can of cream of tomato bisque, 2 cups of V-8 Juice, and half of the mushrooms.
Place brisket on top of the mixture and add the carrots, onions, and celery. Top everything with the remaining cream of tomato bisque, V-8 Juice, and mushrooms. You may add red wine if you wish. Seal with foil and bake in a preheated oven at 350° for 4 hours.
Remove the brisket and cut against the grain into 1/4″- 1/3″ slices. Arrange beef slices in the pan and spoon sauce and vegetables over them to cover. Seal the pan with foil and bake for another 2-3 hours.
For a great meal, serve this with Creamed Spinach on the side (see recipe).
Serves 20
Per Serving: Calories 400 • Fat 28g • Carbs 15g
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