Tangy Tomato Brisket
submitted by: Elizabeth Tate (from the Pioneer Woman Cooks Cookbook)
serves
things you need:
instructions:
Preheat oven to 275°F Place brisket in oven safe pan Combine ketchup (or chili sauce) and soup mix in a bowl Add 1 cup water to ketchup/onion soup mix and stir to combine. This makes it ‘saucier’
5-8 lbs | beef brisket, trimmed 24 oz | ketchup or chili sauce 1 pkg|dry onion soup mix 1 cup | water
Pour sauce all over the brisket, the flip the brisket over to coat the other side.
Cover the pan with foil (or a lid if you have one) and roast in the oven for 6-7 hours Remove the pan from the oven and test the bris- ket for tenderness (it should be pretty tender) Slice the brisket and mix it with the sauce.
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