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My grandmother taught me this three-ingredient brisket recipe years ago and it's become our family's comfort food hero. Just brisket, ketchup, and onion soup mix turn into something magical after a slow roast in the oven. The meat gets so tender you barely need a knife while that sauce turns into pure gold. Every time I make it, the kitchen fills with memories of Sunday dinners at grandma's house.
What Makes This Special
Nothing beats the simplicity here. Three things from your pantry work kitchen magic, creating meat so tender it falls apart. The sauce gets thick and rich—sweet from ketchup, savory from that soup mix. Best part? You can make it ahead, pop it in the freezer, and warm it up when life gets busy. Perfect for those nights when you want home cooking without the fuss.
Grab These Ingredients
- The Star: Get a nice big brisket, around 6 to 8 pounds—try for the point cut, it's extra tender.
- The Sauce Makers: Two bottles of your favorite ketchup and a packet of onion soup mix.
- Just Add: A cup of water helps everything come together into that perfect sauce.
Let's Get Cooking
- First Things First
- Get your oven warming to 275°F—nice and slow is our friend here.
- Prep The Good Stuff
- Put your brisket in a big pan, mix up ketchup, soup mix, and water, then pour it all over. Flip that meat around—make sure it's coated good.
- Low and Slow
- Cover everything tight with foil—we want all those juices staying put. Let it roast about 7 or 8 hours until your fork slides in like butter.
- The Finish Line
- Give it a good rest—1 or 2 hours—then slice it against the grain, about half an inch thick.
Kitchen Wisdom
That point cut makes everything melt in your mouth, so grab it if you can. Wrap that foil tight—no steam escaping means juicy meat. Taking time to let it rest before slicing keeps all those good juices locked in—trust me, it's worth the wait.
Serving Time
This brisket loves sitting next to creamy mashed potatoes or some buttery dinner rolls. That sauce tastes amazing over rice or noodles, too. For big family dinners, I serve it with potato kugel, green beans, and a fresh salad—just like my grandma used to.
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Save It For Later
Leftovers stay good in the fridge about 5 days—pop them in a good container. Want to freeze some? Slice it up, sauce and all, it'll keep for 3 months. Just remember to thaw it slow in the fridge for two days. Truth is, it tastes even better the next day when those flavors really sink in.
Mix It Up
Any cut of brisket works here, but that point cut's my favorite. Sometimes I throw in red pepper flakes when we want some heat or slip some sliced onions under the meat. Every cook adds their own touch—that's what makes family recipes special.
Make It Yours
Play around with it—toss in some fresh herbs near the end, splash in some wine or beef broth. Keep it simple or dress it up, either way this recipe never lets you down. That's the beauty of good cooking—it grows with you, becomes part of your story.
Frequently Asked Questions
- → Why let it rest so long?
Long rest time allows juices to redistribute and meat to firm slightly for clean slicing. Cutting too soon makes meat fall apart.
- → Why slice against the grain?
Cutting across muscle fibers (against grain) makes meat more tender to eat. Slicing with grain results in chewy, stringy texture.
- → Can I use lean brisket?
Point or deckle cuts with more marbling work best. Lean flat cuts can become dry during long cooking.
- → Can I cook it faster?
Low and slow cooking is essential for tender meat. Higher temperatures toughen the meat. No shortcuts for proper brisket.
- → How do I freeze leftovers?
Slice cooled meat, store with sauce in airtight container up to 3 months. Thaw in fridge overnight before reheating.