Mom Doyle's Beef Brisket
Mom Doyle's Beef Brisket recipe
Yield
12 servingsPrep
10 minCook
2½ hrsReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef brisket
|
|
| 1 |
meat tenderizer
non seasoned |
* | |
| 1 | envelope |
onion soup mix
lipton onion soup |
*
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef brisket
|
|
| 1 | x |
meat tenderizer
non seasoned |
* |
| 1 | envelope |
onion soup mix
lipton onion soup |
*
|
| 45 | ml |
water
|
|
Directions
Remove excess fat from brisket .
With long tined fork pierce all sides deeply at one inch intervals then sprinkle with Tenderizer .
Do not use additional salt to cook.
Let stand at room temperature one hour or cover loosely and refrigerate over night.
Place on large sheet of heavy duty aluminum foil, sprinkle soup mix on top of meat, add water.
Fold foil up making a tight package.
Place in swallow baking dish .
Bake at 450℉ (230℃) for 2 hours and 30 minutes.
Makes 4 to 5 serving.
