Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): tell us
Ingredients
- 1 Envelope LlPION RECIPE
- 3/4 c Water
- 1/2 c Ketchup
- 1 ts Garlic powder
- 1/2 ts Ground black pepper
- 3 lb Beef brisket*
Preparation
* I used tip roast. ** Also terrific with Lipton Recipe Secrets Onion-Mushroom (which is what I used) or Beefy-Onion Soup mix. *** I added a couple tablespoons (or less) of A-1 Sauce to the mix too. Preheat oven to 325 degrees. In 13 x 9-inch baking on roasting pan, add onion soap mix blended with water, ketchup, garlic powder and pepper. Add brisket, turning to coat with soup mixture. Loosely cover with aluminum foil and roast 3 hours or until brisket is tender. Thicken gravy, if desired. Makes about 8 servings. Notes: I used Beef tip roast, and the mushroom + onion mix and then I improvised and added in some A-1 Sauce to the mix... a couple of tablespoons. YUM!! Wow too -- there was lots of juice for gravy after it cooked with lots of carrots and taters and one quartered big onion too. Formatted by Brenda Adams ; posted MC and RecipeLu 10/23/97. Recipe by: Lipton Soups (brochure) Posted to MC-Recipe Digest V1 #861 by Badams on Oct 23, 1997
