Shelly's Recipe

SAUCY BRISKET AND POTATOES

Category: Brisket/Cornbeef

1 (4-5 lb) beef brisket
2 tbsp vegetable oil
1 (8 oz) pkg sliced fresh mushrooms
1/2 cup packed brown sugar, barbecue sauce, ketchup, cider vinegar and duck sauce
1 envelope dry onion soup mix
1 cup water
4 bay leaves
4 large baking potatoes, each cut into 8 wedges

Brown brisket on both sides in hot oil in a Dutch oven over medium-high heat; place in a large roasting pan. Stir together mushrooms and next 6 ingredients; spread over brisket. Bake, covered at 350 for 1 hour.

Add 1 cup water and bay leaves, and bake, covered, 1 1/2 hours. Add potato and bake, uncovered, 30 minutes or until potato is tender. Remove and discard bay leaves. Cut brisket diagonally across the grain into thin slices. Serve with sauce and potato. Serves 8