Beef Brisket with Mushrooms & Pearl Onions

Whenever I think of Beef Brisket, I think back many years ago at a friends wedding reception.  They served this amazing brisket from, Hoggy's.  It was the first time I've ever had that cut of meat, and I had the "mmm" reaction right away!  I've never attempted to make it, but I figured now--why not?  I looked up some recipes, and I came across one from, Smuckers.  The ingredient list is minimal.  Therefore, I like it.

[TO BUY]
Beef Brisket (2 lbs)
Mushrooms (~8 oz, sliced)
Frozen Pearl Onions (~10 oz, thawed)
Butter (2 tablespoons)
Foil
Non-Stick Cooking Spray
Sauce Mixture:
Dry Onion Soup Mix (1/2 of 1 oz pouch)
Smuckers Low Sugar* Concord Grape Jelly (~5 oz)
Seafood Cocktail Sauce (~6 oz. I used Crosse & Blackwell brand)

Here's your end result.  And here's how you get there:

                 

Gather your ingredients.

Combine the Sauce mixture.

Preheat oven to 350 degrees OR 300 degrees.

Mix until it's a smooth consistency.

Line a shallow baking pan with foil. Make sure you have at least 6" of foil that extends beyond the edge of the pan. (I layed the foil out to go across each other-horizontal & vertical)

Spray the bottom of the foil with Non-Stick cooking spray.

Take the Brisket, and place it FAT SIDE DOWN in the middle of the foil.

Pour half of the Sauce Mixture over the Brisket..then turn the meat FAT SIDE UP, and pour the remaining sauce mixture over it.

Bring both sides of the Foil to the middle...

Fold/roll the foil down on itself several times.

Then with the other sides of the Foil, fold them down to seal in the meat securely. Once the oven has reached 350 degrees OR 300 degrees, put the meat in the oven. (If you heat the oven at 350, cook for 3 hours. If you heat the oven at 300, cook for 4 hours...when you cook at a lower temperature for a longer period of time, the meat gets more tender. But if you're short on time, do the higher temperature!)

15 mins before the Brisket is done cooking, get a skillet and melt the butter on Medium heat.

Cook and stir the Mushrooms and Pearl Onions for 5-8 minutes, or until golden brown.

When the Brisket is done cooking, remove from oven. Open the foil slowly...it's steamy in there!

Place the meat on a cutting board or just on something you can cut on.  If you have an Electric Meat Carver--that would work the best!  If not, use a large Serrated Knife.  Slice the meat ACROSS THE GRAIN (perpendicular to the lines in the meat) into 1/4 inch slices.

Pull together the foil in the roasting pan, and try to not let any sauce escape!

Set aside.

Return the sliced Brisket back into the roasting pan (without the foil).

Cover the Brisket with the browned Mushroom and Pearl Onions.  Then pour the sauce all over.  Even though the oven is turned off, there still should be some heat in there...place the roasting pan back into the oven for about 10-15 mins so the flavors can marinate together.

Once that time has passed, remove the Brisket from the oven and present it nicely on a platter!  It goes great with a side of mashed potatoes!

ENJOY!