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Brisket

4-6 lbs. well trimmed brisket
1 C. sweet wine
1 can golden mushroom soup
1 pkg. Knorr onion soup mix
Potatoes
½ C. barbecue sauce
½ C. 7-Up
brown sugar (small amount)

Mix the wine and soups together. Pour over brisket that has been placed in a heavy roasting pan. Bake at 300º (covered) until tender – this may take 1½-2½ hours. Skim off fat, add number of potatoes you desire, barbecue sauce, 7-Up and a little brown sugar. Cook until potatoes are done. Carefully slice brisket, slicing as you would for corned beef. You have your gravy in the pan, pour a little over the roast. Serve the rest.

Source: Bea Levey


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