Tarragon Beef Brisket - cooking recipe

Ingredients

4 lb. beef brisket
1/2 pkg. dry onion soup mix
1 1/2 c. water
3 Tbsp. butter
1 tbsp. chopped green onion
1/2 lb. sliced fresh mushrooms
pinch dried tarragon (optional)
1 1/2 c. reserved juices
2 beef bouillon cubes
3 Tbsp. flour
1 Tbsp. ketchup
1 Tbsp. Italian parsley

Preparation

Place meat on heavy foil in baking dish.
Place soup mix and water on top and seal the foil tightly.
Bake 300\u00b0 for 3 hours. Refrigerate overnight (or several hours until meat is cool and easy to carve).
Pour juices into container and save.