Brisket of Beef

Lois Schlickau
Haven, Kansas

5 lbs. beef brisket, trimmed
dry mustard
1 pkg. dry onion soup mix

Place brisket, fat side up, on large sheet of heavy-duty aluminum foil. Season to taste with salt, pepper and dry mustard.  Sprinkle with onion soup mix.  Bring foil up and fold side tightly together.  Seal ends, leaving air space between brisket and sealed top of foil.  (make a tent) Place sealed brisket in a shallow baking pan and roast about 4 to 5 hours at 325º.  Slice meat, thinly across grain.  This makes a very tender entree.  May be served with barbeque sauce, if desired.

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