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..

Do you have a favorite recipe from one of the Saint Mark’s cookbooks? Tell us about it! Leave a comment…