I salted & peppered the brisket, added 3 pkts Swanson beef flavor boost, & water to cover brisket. I added too much liquid so after 2.5 hours add 1cup celery, 1cup carrots, & 2cup mushrooms. Put in the oven 260 F (uncovered so liquid would reduce) for 2 more hours. I added Trader Jo*s frozen mashed potato medallions to thicken. Honestly, it was a little dry and bland. Next time I would add the onion soup mix or try another recipe.
Photo by Henry Joanne Van’t Hoff
Pretty tasty, very tender.
With the left over broth, I let sit in a bowl in the fridge overnight. Took most of the fat off.
Added 2T brown sugar, 1T dry thyme, 2T flour, 1 beer and simmered to a reduction of half the amount. Made 3 french onion soups. Topped the french onion soup with a slice of french bread and 1/2cup shredded swiss cheese. Baked at 400 for 20 minutes
