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Results 71 - 80 of 178 for soup brisket
71. BRISKET
Marinate meat overnight. Bake at 300°F, 1 hour per pound of meat. Baste with barbecue sauce in the last 30 minutes.
Mix all ingredients except meat in roasting pan. Stir well. Add meat, fat side up. Make sure to spoon sauce over top of meat and cover with ...
Melt butter; add vinegar, water, ... remaining ingredients except brisket and soup mix, stirring well. Cook over ... to 20 minutes; set aside.
74. BRISKET
Arrange heavy duty foil in ... to wrap around brisket. Arrange onion on foil. ... sprinkle dry onion soup on top. Seal tight with ... 1 hour before serving.
75. BRISKET
Combine ingredients for sauce, pour over brisket. Bake covered at 325 ... cook brisket the day before serving. Slice and heat for another meal.
76. BEEF BRISKET
Trim excess fat from brisket. Place fat side up ... foil. Combine onion soup, mushroom soup and water, ... potatoes and use gravy left in foil.
77. BEEF BRISKET
Put brisket in a 13 x 9 ... Pour over the brisket; cover and bake 2 hours at 325 degrees. Remove cover for last half hour and baste with liquid.
78. BEEF BRISKET
Sear brisket on both sides under broiler. ... scrape off onion soup mix. Slice meat diagonally. Store ... with juice mix over it. Warm to serve.
79. BRISKET
Trim fat off brisket. Put in an oven-sage ... brisket and cover. Cook in a 350 degree oven until done, about 30 minutes per pound. Slice and serve.
80. TENDER BRISKET
Wash solid piece of brisket. Put 1/2 package Lipton onion soup on bottom of baking pan. ... Bake 275 to 300 degrees for 3 to 4 hours until tender.
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