3-Ingredient Brisket (Print version)

A tender oven-braised brisket made with beef brisket, ketchup, and onion soup mix for a low-effort family dinner.

# Ingredients:

For the brisket

01 - 1 beef brisket, 4 to 5 lb (1.8 to 2.3 kg), flat or point cut
02 - 1 bottle ketchup, 24 oz (680 g)
03 - 1 packet dry onion soup mix, 1 oz (28 g)
04 - 1/2 cup (120 ml) water

# Instructions:

01 - Preheat the oven to 275°F. Place the brisket fat side up in a roasting pan that fits it snugly.
02 - Stir the ketchup, dry onion soup mix, and water in a bowl until the soup mix is evenly moistened.
03 - Pour the sauce over the brisket. Turn the brisket once so both sides are coated, then leave it fat side up.
04 - Cover the pan tightly with foil. Bake for 5 1/2 to 6 1/2 hours, until a fork slides into the thickest part with little resistance.
05 - Remove the pan from the oven and let the brisket rest, still covered loosely, for at least 30 minutes.
06 - Move the brisket to a cutting board. Slice across the grain into 1/2-inch slices and serve with the warm pan sauce.

# Good to know:

01 - Cook until tender rather than relying only on time.
02 - For cleaner slices, chill the cooked brisket in its sauce before slicing.
03 - Leftovers keep well in the fridge for up to 4 days.

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