3 fresh briskets, trimmed
3 pkg. dry onion soup mix
3 lg. cans (#2) mushrooms with liquid

Cook in an electric roaster or covered pan in the oven at 250 degrees until tender. At least 5 to 6 hours. Add water if needed. Cook a couple of days ahead of time and let set in the liquid until day of serving.

Heat through and slice across the grain and wrap in bundles in foil. Punch holes in foil and set back into liquid. Remove as much fat as you can. When ready to serve reheat and serve piping hot by removing from foil and placing in serving dish and ladling liquid over all.

This is good with a full meal including mashed potatoes or served as sandwiches on hamburger buns. Be sure to refrigerate between cooking and reheating.