My Brisket recipe

This is another one of those recipes that if you ask 100 people, you could get 100 versions. This is my version. It sound funny to say, but it took me a while to figure out that the most important part of brisket is making sure that no steam or moisture escape when you are cooking it.

What is your family recipe? How do you keep your brisket tender?

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If you ask 100 Mom's you'll get 100 versions of this recipe. The most important thing to remember is to COMPLETELY seal your pan before putting in oven.
Course: Middles
Cuisine: American, Jewish
Keyword: braised, Brisket


  • 1 Large Covered Roasting Pan


  • 5-6 Pound Brisket, trimmed
  • Garlic Salt
  • 1 envelope Lipton Onion Soup Mix
  • 1 jar Homemade Chili Sauce
  • 1 cup Ketchup


  • Preheat oven to 350°
    Generously, coat brisket with garlic salt.
    Make the marinade by stirring all ingredients together with one jarful of water.
  • I spray a little non-stick spray in the pan then pour a little marinade in the pan.
    Place whole brisket, fat side up, in pan and pour remaining marinade all over.
    You can add carrots and potatoes if you'd like.
  • Cover pan.
    No lie, at this point I wrap the entire pan in foil and crimp it over the edges. you are trying to prevent any steam from escaping. This is very important!
  • Cook for 3 hours.
    Then carefully remove brisket from pan to a cutting board.
    Slice the brisket to your desired thickness and carefully return to pan. Re-wrap the pan and put back in oven, for an additional 3 hours.
  • You can serve your brisket right away, but it also freezes well. just be sure to thaw overnight in the refrigerator and reheat at 350° for 45 minutes until heated through.

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