1 slab 10 to 12 lbs beef briskett (preferrably with fat on top)
2 cans Campbell Cream of Mushroom Soup
2 packets of Lipton Onion Mix Soup
Lea & Perrins Sauce
1 can sliced mushrooms
1 can mushroom buttons
Prick meat with fork or steak knife. Season with Lea and Perrins on both sides generously.Marinate overnight.
Fatty side on top of the dish.
Mix Lipton Onion Mix Soup with 5 cups of water. Mix in Campbells Condensed Mushroom Soup. Pour over meat.
Preheat oven 375 degrees F for 15 minutes.
Then 400 degrees for 2 hours.
Then 375 degrees for 1 and 1/2 hours.
Check in between, then add the mushrooms including the water in cans. Mix cornstarch with water to thicken the sauce.
Broil for a few minutes to brown the fat.