Golden Corral Copycat Recipe
6 pounds beef brisket
1 head garlic, divided into cloves
6 tablespoons Creole seasoning
2 teaspoons red pepper
1 onion, chopped
2 (10.5 oz) cans cream of mushroom soup
1/2 cup water
cornstarch, for thickening
2 tablespoons Kitchen Bouquet (more if needed)
Trim brisket of fat and cut each garlic clove in half lengthwise. Stud meat with garlic pieces. Generously sprinkle Creole seasoning and red pepper over meat. Add onion, soups and water. Cook on LOW for 8 to 10 hours.
Remove brisket and allow liquid in slow cooker to cool. As fat rises to the top, skim and add cornstarch for thickening and Kitchen Bouquet for color to make gravy. Slice brisket and serve.