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Grandma showed me this brisket magic years back—just three things go in but wow, what comes out! Brisket, ketchup, and onion soup mix transform during their long oven nap. The meat turns so soft you won't need much knife work, and that sauce? Pure heaven. The smell always takes me right back to those family Sundays around her table.
Why You'll Love This
The easy factor can't be beat. Three basic pantry items somehow create fork-tender meat that melts in your mouth. The sauce thickens up beautifully—ketchup brings sweetness while the soup mix adds depth. And hey, you can make this ahead, stick it in the freezer, and warm it up when things get crazy. It's your answer to wanting homemade flavor without standing in the kitchen all day.
Grab These Ingredients
- The Star: Look for a substantial brisket around 6 to 8 pounds—the point cut works best for maximum tenderness.
- The Sauce Makers: Two bottles of ketchup (whatever brand you prefer) and one packet of onion soup mix.
- Just Add: A cup of water to help everything blend into that incredible sauce.
Let's Get Cooking
- First Things First
- Heat your oven to 275°F—slow cooking is the secret here.
- Prep The Good Stuff
- Place the brisket in a large roasting pan, combine ketchup, soup mix, and water, then pour over meat. Turn the brisket a few times to coat it completely.
- Low and Slow
- Wrap everything tightly with foil to trap all those wonderful juices. Let it cook for about 7 to 8 hours until it's fork-tender throughout.
- The Finish Line
- Let the meat rest for 1 to 2 hours before slicing against the grain in half-inch pieces.
Kitchen Wisdom
Go for that point cut if you can find it—it'll give you the meltiest results. Make sure your foil seal is tight since escaping steam means drier meat. Don't rush the resting period before you slice—this step locks in all the juiciness and it'll really pay off.
Serving Time
This brisket pairs wonderfully with fluffy mashed potatoes or soft dinner rolls. The sauce also tastes amazing drizzled over rice or egg noodles. For big gatherings, I surround it with potato kugel, fresh green beans, and a crisp garden salad—grandma's exact lineup.
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Save It For Later
Store any extras in the fridge for up to 5 days in an airtight container. Want to freeze it? Cut it into slices with plenty of sauce and it'll keep for 3 months. Just don't rush the thawing—give it two days in the fridge. Between us, it actually tastes better the next day after those flavors really settle in.
Mix It Up
You can use any brisket cut here, though I always reach for the point first. Sometimes I add a pinch of red pepper flakes for kick or layer some sliced onions underneath. Everyone puts their own spin on it—that's how family cooking works.
Make It Yours
Don't be afraid to tweak things—maybe add some fresh herbs right before serving or splash in a bit of wine or beef stock. Keep it basic or fancy it up, this dish won't let you down either way. That's what's great about real cooking—it changes with you and becomes part of your family story.
Frequently Asked Questions
- → What’s the point of resting it?
Allowing it to rest helps the meat hold its juices and makes slicing easier. If you cut it right away, it can fall apart.
- → Why slice against the grain?
Slicing across the muscle fibers makes it softer to chew. Cutting the other way makes it tougher and stringy.
- → Can I use a leaner cut?
Fattier cuts like the point or deckle are best since lean flat cuts can dry out during slow cooking.
- → Is there a faster way to cook it?
Brisket needs low heat for a long time to get tender. Rushing it with high heat will make it tough. No quick tricks here!
- → How should I freeze leftovers?
Slice cooled brisket and pack it with sauce in an airtight container. It’ll keep for 3 months. Thaw in the fridge and reheat gently.