| Level: | Easy |
| Total: | 7 hr 10 min |
| Prep: | 10 min |
| Cook: | 7 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 7 hr 10 min |
| Prep: | 10 min |
| Cook: | 7 hr |
| Yield: | 8 servings |
Ingredients
- One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
- One 24-ounce bottle ketchup or chilli sauce
- 1 package dry onion soup mix
- Several dashes hot sauce
Instructions
- Preheat the oven to 275 degrees F.
- Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
- Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
- Remove the pan from the oven and test the brisket to make sure it’s fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you’re ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1061 |
| Total Fat | 83 g |
| Saturated Fat | 33 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 67 g |
| Cholesterol | 353 mg |
| Sodium | 2808 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1061 |
| Total Fat | 83 g |
| Saturated Fat | 33 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 67 g |
| Cholesterol | 353 mg |
| Sodium | 2808 mg |
Reviews
This was SO EASY and so delicious. I will definitely make this again and again and again! I served it with steamed broccoli and baked potato. Omitted the bread
Family favorite!!
I would like to make this in a crock pot. How many hours per pound on low setting should this cook? Based one the comments, I made this in the oven and used half ketchup and half chili sauce plus one tablespoon Worcestershire sauce. The day before I liberally applied Montreal seasoning and wrapped tightly in plastic wrap. Left in fridge overnight. I made a bed of thinly cut sweet onion slices and used beer instead of water. Flavor was amazing.
I could not find brisket anywhere. Can a different cut of meat be used for this recipe, like chuck roast?
Sorry, this recipe was a major fail for us. I am an experienced cook, followed recipe in every way. The meat was fork tender, but stringy. The sauce tasted like — ketchup. I had 5 pounds of brisket, cooked it around 5 and a half hours. I have made brisket before with a dry rub. It was fine. I have never cooked brisket with so much liquid. Maybe it was somehow just a bad cut of brisket. I will be sticking with my tried and true dry rub recipes. Very disappointed with everything about this dish.
Wow! This is delicious!!! I have never made a brisket but will definitely make this again. I used a small bottle of no salt ketchup (to cut the sodium) and a small bottle of regular chili sauce. Followed the recipe exactly as it is written. Cooked a 6lb brisket for 6 hours. It came out moist and very flavorful. Thank you for such an easy and “family pleasing” recipe!
This recipe turned out awesome. I jazzed it up with extra hot sauce and some Worcestershire sauce, but, other than that, I followed it to a t. The meat was nice and tender, and onion packet sauce was killer. It did need the whole seven hours. I was watching it closely, and the time on the recipe is accurate. I will be making this again. So easy and breezy. Just set it and forget it. Nuff said.
Made this with the chili sauce and it’s so delicious. Followed the recipe no changes needed.
I love this recipe. I don’t alter it at all. But, I wonder…What vegetables would you serve? I am making it for a Meal Train delivery and wanted to make something that would likely please a picky 16yo (who lives on buttered noodles) and her mom. I thought of making haluski noodles since they ARE buttered noodles with cabbage, but it seemed insufficient. Any ideas?
I’ll keep it short and sweet – use the method here the most and after making it once, change it up to your liking, as she pretty much always states. I wasn’t wowed by the flavor, but I was by the method. I’ll change the flavor next time and keep the method.