Roguish Lawyer
03-21-2008, 12:29
This is the best thing my mother cooks. I made it last night, with a few variations, and it was awesome.
2 cans Campbell's French Onion soup or Liptons onion soup if that's easier.
1 small jar chili sauce (used to use Ketchup but this adds more spice)
3 minced garlic cloves
garlic powder
pepper
tblsp Kitchen Bouquet (browning and seasoning sauce)
1 - 12 oz beer
Optional: bag baby carrots can be added to sauce and brisket before cooking
Remove most of fat on brisket, leaving small top sliver of fat
soak in water for about 10 minutes to remove "junk"
Spray cooking pan with Pam if you want
Set aside brisket and sprinkle with garlic powder, pepper (to taste) while making the sauce in the pan
To the baking pan add: soup, mix with chili sauce, garlic cloves, beer and mix well
Add tsp of browning sauce to the mix
Stir well
Add brisket, turning over several times for it to absorb sauce.
Leave fat side up
Add rest of Browning sauce to top of brisket and spread over mixing in the garlic powder and pepper already on the brisket. OK to add more pepper or garlic
(You can slice an onion and place on top of brisket)
Cover pan with aluminum foil and let sit overnite in refrigerator.
Bake overnite at 275 degrees. Remove after 7 or 8 hours
Let cool
Slice thin and return to pan and sauce
Ready to serve ...or can let cool and serve next day after sitting in juices.
Re-heat in oven as needed. Usually tastes best the 2nd day.
I used ketchup and Tapatio in lieu of the chili sauce and liquid smoke in lieu of kitchen bouquet, but I poured Tapatio over the top instead of kitchen bouquet. Unfortunately, I used WAY too much Tapatio and it was too hot. Fixed the problem by dumping the sauce, slicing brisket and putting in new pan with just french onion soup. Reheated and served with sour cream and it was just right.
2 cans Campbell's French Onion soup or Liptons onion soup if that's easier.
1 small jar chili sauce (used to use Ketchup but this adds more spice)
3 minced garlic cloves
garlic powder
pepper
tblsp Kitchen Bouquet (browning and seasoning sauce)
1 - 12 oz beer
Optional: bag baby carrots can be added to sauce and brisket before cooking
Remove most of fat on brisket, leaving small top sliver of fat
soak in water for about 10 minutes to remove "junk"
Spray cooking pan with Pam if you want
Set aside brisket and sprinkle with garlic powder, pepper (to taste) while making the sauce in the pan
To the baking pan add: soup, mix with chili sauce, garlic cloves, beer and mix well
Add tsp of browning sauce to the mix
Stir well
Add brisket, turning over several times for it to absorb sauce.
Leave fat side up
Add rest of Browning sauce to top of brisket and spread over mixing in the garlic powder and pepper already on the brisket. OK to add more pepper or garlic
(You can slice an onion and place on top of brisket)
Cover pan with aluminum foil and let sit overnite in refrigerator.
Bake overnite at 275 degrees. Remove after 7 or 8 hours
Let cool
Slice thin and return to pan and sauce
Ready to serve ...or can let cool and serve next day after sitting in juices.
Re-heat in oven as needed. Usually tastes best the 2nd day.
I used ketchup and Tapatio in lieu of the chili sauce and liquid smoke in lieu of kitchen bouquet, but I poured Tapatio over the top instead of kitchen bouquet. Unfortunately, I used WAY too much Tapatio and it was too hot. Fixed the problem by dumping the sauce, slicing brisket and putting in new pan with just french onion soup. Reheated and served with sour cream and it was just right.