This 3-Ingredient Brisket Is the Only One I Ever Make
Ingredients
- 1 6 to 8-pound brisket 6 to 8-pound
- 1 (24-ounce) bottle ketchup
- 1 (1-ounce) package dry Lipton Onion Soup and Dip Mix
- 1 cup water
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Instructions
- Place the brisket in a large, oven-safe roasting pan.,In a large bowl, mix together the ketchup and the onion soup mix. Stir in the water. Pour the ketchup mixture all over the brisket. Flip the brisket once to make sure it’s coated on both sides.
- Cover the pan tightly with aluminum foil, being careful the foil doesn’t touch the brisket and its tangy sauce.,Cook the brisket in the oven until it feels tender all the way through when pierced with a fork but doesn’t fall apart, 7 to 8 hours.
- Remove the roasting pan from the oven and let it rest for 1 to 2 hours. This will ensure that the brisket is tender once sliced.,After the brisket has cooled, slice against the grain into 1/2-inch slices. Serve immediately. If you’re making ahead, see detailed instructions above.,Store leftovers tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original