Okay, so dad came home from the store with a beef brisket roast. I’ve NEVER fixed brisket. Honestly, just between you, me, and the coffee pot, I’m scared of it because they are so lean and can get tough easily. I began looking for a recipe, and found one that sounds so good it’s got my stomach growling. The only thing is, the roast dad bought is already seasoned. So I’m going to follow this recipe, but skip the seasonings and just make the gravy. I will probably need to buy another roast, since the one he got is a little small for all of us and I’ll probably fix that one using the seasonings…
Here it is!
Prep Time: 15 minutes
Cook Time: 3 hours,
- 1 large (turkey-size) oven cooking bag
- 2 Tablespoons all-purpose flour
- 3 to 4 pounds flat-cut beef brisket
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano, crushed between your palms
- Kosher salt and freshly ground pepper to taste
- 3 pounds baby red potatoes, peeled and left whole
- 1 pound carrots, peeled and cut into 3-inch lengths
- 8 ounces mushrooms, cleaned and halved
- 1 head garlic, cloves separated and peeled
- 1/2 large sweet onion, sliced thin
- 1 package Lipton dry onion soup mix
- 1 package Knorr mushroom gravy mix
- 1 cup tomato juice
- 1 cup water
- Cooking spray (optional)
Preheat oven to 350 degrees F. Place flour in cooking bag and shake bag so that the flour reaches all parts of the inside. Place bag in a large roasting pan and spread the flour evenly over the bottom with your fingers.
In a mixing bowl, combine onion soup mix, gravy mix, tomato juice, and water until combined. Pour on top of brisket and vegetables. You may wish to lightly spray the tops of the vegetables with cooking spray so they do not discolor. Seal the bag with the plastic tie provided. Cut 4 slits (1-inch) in the top of the bag for ventilation.
Bake at 350 degrees F. for 2-1/2 to 3 hours. Let rest for 15 minutes before slicing brisket. Slice brisket against the grain into thin slices. Serve with vegetables and natural gravy from the bag.
Yield: 4 to 6 servings