I PURCHASE A FROZEN DINNER OCCASIONALLY TO GIVE MY READERS WHO DO NOT LIKE TO COOK SOME OPTIONS. THE ONE I HEATED LAST NIGHT COULD HAVE RUINED MY MARRIAGE.
I will not name the brand as I might end up with a lawsuit. The package read that it contained TENDER BEEF In a sauce with green beans and roasted potatoes. When I opened the box, it looked like a large amount of food for one serving so I decided to serve a large salad as a first course and I planned to eat a third of the frozen food.
Seriously: the meat was so tough that I would still be sitting here chewing that first piece of tasteless beef. JUST FOR YOUR SUFFERING THROUGH THIS SAD MISSIVE; I AM SENDING YOU THE 'BEST OF THE BEST' BRISKET RECIPES'. This recipe takes seconds to assemble.
OUR FAMILY'S FAVORITE BRISKET
(Everyone Asks For This Recipe)
2 (2-2/2) pound first cut briskets of beef
1 package dried onion soup mix
1 can condensed cream of mushroom soup
1- 1/4 cups water
Place briskets fat side down in roasting pan. Rub onion soup into the meat.
Spoon the mushroom soup over the onion soup. Pour water around edges
of pan. Cover tightly with heavy duty foil.
Bake in 350 degree oven for 3 to 3-1/2 hours. Check meat for tenderness
and remove from the pan. Cut fat from bottom of roast and discard. Skim
fat from gravy. If gravy needs to be thicker add a few tablespoons of cornstarch
which has been mixed with a little cold water and mix over high heat until it
thickens. Slice meat against the grain.
A 4 ounce serving plus 1/3 of a cup of gravy is about 250 calories.
Variation: Substitute 1/2 of a small jar of chili sauce for the creamed soup.
Variation: Add carrots, potatoes,and onions the last two hours of cooking.
Hint: Refrigerate gravy for about 8 hours if possible. The fat will separate
on top.
Hint: Make large amounts of this recipe and freeze 4 ounce servings of the
beef. Also freeze half cup servings of the gravy-THE BEST!!!!
Hint: When choosing briskets, look them over carefully. Choose the one that has fat only on the top. If it has a thin line of fat near the top, it becomes thick when you cook it and you will have a great deal of waste.