1 large trimmed beef brisket
1 can beer
1 can cream of mushroom soup
1 package Lipton onion soup mix
Place brisket in roaster pan or 9×13 inch oven-safe casserole dish. Pour 1 can of beer over meat and cover with foil. Marinate in the fridge overnight.
Next day, discard marinade. Sprinkle brisket with garlic powder.
Pour 1 can cream of mushroom soup over meat, then sprinkle 1 package of Lipton onion soup mix over the meat and mushroom soup topping.
Cover pan/dish with foil and cook in 300 degree F oven for approximately 3 hours or until fork tender.
Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Virginia R..
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This makes an awesome brisket and has been a Gardner holiday meal staple for two decades.
If you prefer a brisket that is more “pull-apart” tender than for slicing, leave in the oven for a longer period of time. Low and slow is the key here.
I recall one Christmas when my mother forgot to take the brisket out of the oven (for HOURS, if you can believe it) and it turned out to be the best brisket she ever made :).
Give this one a try. You won’t regret it!