Brisket Of Beef With Hunter Sauce

• 3 1/4 to 4 lb. lean beef brisket
• Lipton onion soup mix
• water
• 3 Tbsp. butter
• 1 Tbsp. minced green onions
• 3/4 c. brown sauce
• 1 Tbsp. chopped parsley
• pinch of dried chervil
• 2 cubes beef bouillon
• 1/2 lb. fresh mushrooms
• 1/2 c. dry white wine
• 1 Tbsp. tomato paste
• pinch of dry tarragon
• 1 to 1 1/2 c. skimmed meat juice

1. Prepare day before:
2. Place meat in 2 sheets of heavy-duty foil in a 9 x 13-inch pan.
3. Sprinkle with onion soup mix and dribble 1/4 cup water over it.
4. Seal tightly.
5. Bake 4 hours at 300u0b0.
6. Let meat cool, open and transfer to refrigerator after straining juices.
7. Skim off fat.

lean beef brisket, onion soup mix, water, butter, green onions, brown sauce, parsley, chervil, beef bouillon, fresh mushrooms, white wine, tomato paste, tarragon, meat juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638380 (may not work)