Brisket
By Jenny Teague

Just as tritip seemed to be a staple in Reno, brisket seems to be a favorite out here in the south. I gave one a go this past weekend and thought if it's in a cooking bag, it can't possibly come out bad. I was right.

Ingredients:

2 - 4 lb beef brisket
1 packet onion soup mix
1/2 cup water
1/4 cup red wine vinegar
1 cooking bag

Preheat oven to 325º

1. Place brisket in cooking bag in a 13"x9" baking dish.
2. Add onion soup mix and shake inside bag, coating the brisket.
3. Add water and vinegar.
4. Close bag and cut 4 holes in the top.
5. Place in oven and bake 1 1/2 - 2 1/2 hours.
6. Remove and let sit for 15 minutes before serving.


 
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