Easy & Elegant Brisket with Mushrooms

Meat

INGREDIENTS

1 3 to 4-pound brisket or top of rib roast
2 large onions, sliced thin
1 head of garlic or 8 to 10 cloves, sliced thin
2 boxes of mushrooms, washed, sliced in half
2 large portabello mushrooms, sliced or one package sliced portabello mushrooms
1/4 cup soy sauce
Assorted spices such as garlic powder, paprika, allspice, cumin, pepper

DIRECTIONS

1. On a medium flame in a Dutch oven or large pot, sauté onions till soft.

2. Add garlic and mushrooms.

3. Continue sautéing until mushrooms start to brown.

4. Add soy sauce.

5. Lay the brisket on top of the onion, garlic and mushroom mixture.

6. Take assorted spices and sprinkle on top of roast, about 1 teaspoon each.

7. Leave pot on stove top on low flame for approximately 1-1/2 hours (you will get a fair
amount of juice).

8. Pierce the thickest part of the roast with a fork to see if it is tender. If easy to pierce, it is ready. If not, continue cooking until it is.

9. Once cool, remove roast from mixture. Best if you slice thin with an electric knife.

10. Put pieces back in pot to cook together with the juice.

11. Arrange roast pieces on platter and pour juice and mushrooms over. ENJOY!!!