I received this today and directed this kind gentleman to watch here for responses to his recipe...
I don't know where the he** I am, or what I am supposed to do, but I am
sending you a recipe that will "curl your hair" it is so good, I write
cookbooks, do television demos, write cooking article for magazine etc. etc.,
love to cook, am retired 75 year old gentleman....have just discovered
computers....just don't have enough time left to enjoy it all....here is the
recipe........people call me long distance thanking me for it etc...it is
really good, tried and true by hundreds
BRISKET - BEST EVER
When making the rounds at a pre-football "cocktail buffet" one Saturday
afternoon I came upon, and sampled, this fine fare that has since become not
only one of my favorite beef dishes, but the favorite of all who have tried
it. The gravy alone is such that you could easily zero in on that alone.
Young as well as old seem to really enjoy it. Nothing could be easier to
prepare. If there is any left, it freezes beautifully.
1 BRISKET, 4 TO 5 LB., TRIMMED (I ASK FOR THE POINT END IF THEY
ARE CUTTING IT FOR ME, ASK FOR IT ANYWAY)
TONY CHACHEREÌS CREOLE SEASONINGS - USUALLY
AVAILABLE IN MAJOR FOOD STORES, BUT IF UNABLE
TO LOCATE, JUST USE A HIGHLY SEASONED
SEASONING SALT
CRACKED PEPPER
GARLIC POWDER
1 10 3/4 OZ. CAN CREAM OF MUSHROOM SOUP
1 10 3/4 OZ. CAN FRENCH ONION SOUP
1 10 3/4 OZ. CAN BEEF CONSOMMÖ
Heavily season the brisket on both sides, using lots of pepper and lots of
garlic powder. Do not use salt.
Spoon the mushroom soup into a heavy oven proof cooking utensil with tight
fitting lid.
Place the seasoned brisket, fat side up, on a flat rack and then onto top of
Mushroom Soup.
Carefully spoon a can of French Onion Soup over and around the brisket. A
lot of the liquid will roll off because of the heavy seasoning on the
brisket, but just do the best you can leaving as much of the onion mixture
on top of brisket as possible.
Cook covered in a preheated 350 degree oven for one hour. Reduce temperature
to 200 degrees and continue to cook covered for three more hours. Remove
brisket and cool.
Add a can of consomm» to make additional gravy. The gravy is so good you
will want to comb it though your hair. Slice cross grain with electric
knife. This recipe is in the ÎMUST DOÌ category!
