Homemade Beef Brisket

After watching too much Man V. Food on the Travel Channel, I wanted to make something that he eats. Granted, I am not making a "smoked for 15 hours, then smoke again" brisket, but I'm making do with what I have. The brisket came out so unbelievably juicy, and it falls apart! You will NOT need a knife to eat or serve this meat!

Information:

Prep Time: 30 minutes

Total Time: 9 hours, 30 minutes

Makes: 4-6 servings

Ingredients:

1 beef brisket - 4-5 lbs

1 medium sweet onion

3/4 whole garlic

6-8 carrots

6-8 red skinned potatoes

12-16 mushrooms

2 cans of Campbell's Golden Mushroom soup

3 bay leaves

4-5 tbsp dried thyme

3/4 C water

5 dashes of Tabasco sauce

8-10 dashes of Worcestershire sauce

4-5 tbsp pepper

4-5 tbsp salt

Directions:

1. Wash all vegetables! Washing the inside of an onion will keep down the strong smell and eye stinging.

2. Chop vegetables. Onions: 3 inch pieces; garlic: peeled, whole - not minced; carrots: 2-3 inch pieces; potatoes: quartered, or smaller if you want; mushrooms: quartered

3. Put the Golden Mushroom soup in a large bowl.

4. Add the bay leaves, thyme, water,  Tabasco, Worcestershire, pepper, and salt to the soup and mix until incorporated.

5. Add the vegetables to the soup mix and mix until the vegetables are smothered in the soup.

6. Cut the brisket along the grain of the meat. Cut into 4 or 5 strips.

7. Put half of the vegetable mix into the crock pot.

8. Lay the brisket strips on the vegetables, leaving enough room on the sides and in between the beef to let moisture mingle.

9. Lay the rest of the vegetables on the top of the beef. Make sure every part of the beef is covered in vegetables.

10. Cook on low for 8-9 hours.

11. Serve when the meat is as pink as you like.

It sounds like a "meat and potatoes " kinda meal, and it is! This is a very dense meal, but trust me when I say you'll be begging for more!