Marinate:
1/2 cup Italian dressing
3/4 cup hot water
1 pkg. Lipton onion soup mix
1 pkg. brown gravy mix
1 can sliced mushrooms
Marinate brisket in fridge for several hours. Cook in marinade at 270 degrees for 5-6 hours.
Reserve left over marinade and add water and cornstartch to make gravy.
Serve with boiled redpotatoes, mashed with skins and left lumpy.
Recipe: Angela Haycock
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