Brisket
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.
Servings: 0
Equipment
- 1 Large Covered Roasting Pan
Ingredients
- 5-6 Pound Brisket, trimmed
- Garlic Salt
- 1 envelope Lipton Onion Soup Mix
- 1 jar Homemade Chili Sauce
- 1 cup Ketchup
Instructions
- 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.