Saturday, January 12, 2013

Beef Brisket

Beef Brisket by Catty Bruce (pre-cook 1 day prior)

Wrap lightly in foil after sprinkling with package onion soup and 1 cut up onion
Bake 6 hours at 275
Remove and pour off juice into container.  Cool and slice.  Rewrap meat and refrigerate. Store juice.
The next day, bake 1.5 hours at 275. Heat juice and serve in bowl.

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