Emma McCrary, F.M.S.
- 1 (10 – 12 lb) beef brisket
- 2 small cans mushroom soup
- Bar-b-que sauce (optional)
Put brisket in roasting pan with water in bottom. Season with salt and pepper to taste. Cook until done. Remove from oven and mushroom soup on top or bar-b-que sauce.
Real Good. You can serve this with so may things.