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Tuesday, January 4, 2011

Brisket in a Bag

We had this last night and it was delish.

3 T all-purpose flour, divided
1 oven roasting bag (17 1/2 by 16 in)
1 fresh beef brisket (2 lbs), trimmed
1 can (16 oz) whole-berry cranberry sauce
1 can condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
1 envelope dry onion soup mix

Place 1 T flour in the roasting bag, shake to coat. Place bag in an ungreased 9x13 baking pan and place brisket in bag.

Combine cranberry sauce, soup, tomato sauce, soup mix and remaining flour. Pour over beef. Seal bag with tie that comes with bag and cut slits according to package directions.

Bake at 325 for 1 1/2 to 3 hours or until meat is tender (they cooked at 250 for about 5 hours). Let stand 5 minutes. Carefully remove brisket from bag. Pour gravy into a serving bowl. Thinly slice meat across the grain. Was served with mashed potatoes - topping both the meat and potatoes with the gravy. Shredded brisket would also be yummy on a hamburger bun.

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