1 5 lb beef brisket

1 can mushrooms with stems and pieces (optional)

1 package of dried onion soup

1/2 cup Italian salad dressing

1 can beef ready made gravy

1 tsp garlic


Lay trimmed brisket in the middle of aluminum foil. Top with dried soup, salad dressing and gravy, sprinkle with garlic. Completely wrap brisket in heavy duty foil. Close all corners and form tent at top. Bake at 300 degrees 1 hour per pound. When done, pour off juice in a bowl and refrigerate. Remove grease after it has hardened. Let meat cool. Slice on an angle with knife. Place in container and pour gravy over it. Heat to serve. Serves 10-12.