Marinated overnight then cooked in the oven, low and slow, turns this simple cut of beef into something amazing! I’m always astonished when a recipe with very few ingredients has an outcome that people rave about. Now, don’t get me wrong, in everyday life, I’m a positive, optimistic person and always expect the best but even this recipe surprised me!
I think there are several reasons for the success of this dish. The first, is that marinating the brisket overnight in intense, flavor packed ingredients adds just the right amount of spice with a slightly tangy punch. Beef brisket can be a tough cut of meat if not done right, so letting all the ingredients “hang out” over night is important.
The last key to this recipe’s success is cooking the brisket on a low temperature in the oven for several hours. Once you hit the 5 hour mark, something magical happens between the 3 ingredients. A beautiful, rich sauce develops and the meat turns tender and succulent. The last step is basting the brisket then cooking for an additional 45 minutes, uncovered. This brisket is perfect for Sunday supper or a dinner party. I used it for meal planning and got 2 additional meals by using it for sandwiches and nachos!
- 1 5-6 pound beef brisket
- 1 ½ cups ketchup
- 1 package onion soup mix
- Place brisket in a foil pan or line a larger baker with tin foil.
- In a small bowl, mix together ketchup and onion soup mix. Pour mixture over brisket. Cover tightly with foil and place in refrigerator over night or minimum of 6 hours.
- Remove pan from fridge and let come to room temperature for 30 minutes. Heat oven to 275 degrees. Place brisket in oven and cook for 5 hours.
- Uncover pan and baste the brisket with the sauce from bottom of pan. Cook for an additional 45 minutes. Remove meat from oven and let rest for 20 minutes. Slice and serve with extra drippings.