July 6, 2012 | Meat & Poultry
I find it funny that I used to think that brisket was hard to make. My mother in law would serve this tender juicy brisket and when I complained that mine was tough and leathery, she looked at me like I was nuts. I remember her saying that there isn’t anything to do – just let it cook – so how could I screw that up?
I now know that when she said “let it cook” that it meant for hours. Let it cook until it’s tender and falling apart, not just until it no longer looks raw. That means about 3-4 hours, and this is especially true with a lean brisket like the one I had from Sun Prairie Beef (they are the all natural beef sponsor for my blog!).
I made this the night before I went in for my knee surgery, thinking the leftovers would keep my husband happy while I was in the hospital. It was so good, we could have eaten the whole thing that night, but I made myself stop after sneaking a few extra slices to nibble on.
I’m not one for packaged foods, but every once in awhile I grab one of those packages of dry mix for onion soup, and it turns out that is perfect for making brisket. This recipe takes 2 minutes to put together, then you just let it cook. Easy, right?
- 1 package dry onion soup mix
- 1 can beef broth or stock
- ⅓ cup ketchup
- 1 beef brisket
- Shake soup, broth and ketchup together until combined and then pour into a 9 x 13 baking dish. Add brisket, turning to coat it, and cover dish with foil. Bake at 300 degrees for 3-4 hours, until fork tender, turning the meat halfway through in the sauce. Slice and serve with the roasting sauce.
Sun Prairie Beef provided me with the meat to create this recipe and is a sponsor of this blog. But I’ve been buying their products long before that because I love them!