Serves: 8
Total Calories: 811

4 pounds beef brisket (point end), trimmed
Tony Chachere's Creole Seasoning
1 Cracked black pepper
1 garlic powder
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can French onion soup

Heavily season brisket on both sides, using Tony’s and lots of pepper and garlic powder. Do not use salt because there is sufficient salt in Tony’s. Spoon out mushroom soup into heavy, oven-proof cooking utensil with tightly fitting lid. Place seasoned brisket fat-side-up on flat rack so it won’t be directly on the bottom of whatever you are using. Place rack with brisket on top of soup. Spoon a can of French onion soup over and around the brisket. Cook covered in preheated, 350° oven for 1 hour. Lower temperature to 200° and continue to cook covered for 3 more hours. Do not remove cover during cooking. Cool. Slice cross grain with electric knife. Absolutely to die for! The gravy is so good you will want to comb it through your hair.

Note: May add 1 can consomme for additional gravy.


Fun Fact: Noccalula Falls, which drops a spectacular 90 feet over a Lookout Mountain ledge in Gadsden, Alabama, is named after Cherokee Princess Noccalula, who, as legend has it, threw herself from a rock ledge into the falls and died, rather than marry a wealthy neighboring chief, as arranged by her father. A statue of the legendary Princess Noccalula looks over the edge of the bluff near Noccalula Falls in Gadsden.

Nutritional Facts:

Serves: 8
Total Calories: 811
Calories from Fat: 523

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