50+ Friends Club Cookbook
Meat

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Brisket of Beef

A Canadian Recipe
From the Kitchen of:  Rickie Saslove

USE POINT BRISKET:

• Season with salt, pepper, seasoned salt, garlic powder and paprika.
• Use Pam in bottom of roasting pan; then sprinkle 1 pkg. dry onion soup in bottom of pan, 1 heaping Tbsp. brown sugar on top of onion soup, add some sliced carrots.
• Place seasoned brisket on top and sprinkle with another pkg. or 2 of the dry onion soup on top placing the excess in the pan. Add 1 heaping Tbsp. of brown sugar per pkg. of soup on top of the brisket. Pour some ketchup liberally on top and spread with a spatula over the onion soup. Pour 6 to 7 oz. water per pkg. of soup, dribbled over the top to moisten the soup on top of the brisket. Add a few carrot slices to the top and then use an additional 1/2 glass of water dribbled over the bottom of the pan if there does not appear to be sufficient water for a good amount of gravy.
• Cover roaster and place in a 325 degree oven until fork comes out of meat easily.
• N.B. 1 hour into the cooking time, add lots of cut up potatoes.