Three Ingredient Brisket

Category: Family Dinner Ideas

This foolproof brisket uses just three ingredients for incredibly tender, flavorful meat. Perfect for holidays or when you want a hands-off meal that tastes amazing.

Fatiha
By Fatiha Fatiha
Last updated Thu, 13 Mar 2025 00:19:36 GMT
A succulent, sliced beef brisket coated in rich barbecue sauce sits in a black serving dish alongside a gray cloth. Pin
A succulent, sliced beef brisket coated in rich barbecue sauce sits in a black serving dish alongside a gray cloth. | zestplate.com

This three-ingredient brisket started in my grandmother's kitchen, where the most amazing smells would fill the house every holiday. Now, when I make it in my own kitchen, that combination of tender meat, sweet tangy ketchup, and savory onion soup mix still works its magic just like it did back then. The best part? It's practically foolproof, turning out melt-in-your-mouth perfect every single time with just three simple ingredients.

Simple Kitchen Magic

Something wonderful happens when these basic ingredients work together. That ketchup caramelizes into this gorgeous glaze while the onion soup mix adds layers of flavor you'd swear came from hours of chopping and seasoning. My guests never believe it's just three ingredients, always asking what the secret spices are.

What You'll Need

  • The meat: A good brisket, preferably the point cut with beautiful marbling.
  • Your sauce base: Regular ketchup, nothing fancy needed here.
  • The flavor boost: One packet of onion soup mix brings everything together.

Let's Get Cooking

Start your oven:
Get it warming to 300°F while you prepare everything else.
Prep your meat:
Place that beautiful brisket fat side up in your biggest roasting pan.
Mix your magic:
Stir together ketchup and onion soup mix until well combined; spread it all over your brisket.
Low and slow:
Cover everything tightly with foil and let it cook for about four hours until it's fork tender.
A sliced, glazed beef brisket is shown in a roasting pan, accompanied by a small bowl of sauce on the side.
A sliced, glazed beef brisket is shown in a roasting pan, accompanied by a small bowl of sauce on the side. | zestplate.com

My Kitchen Secrets

After making this countless times, I've learned all the tricks. That point cut with its beautiful marbling turns out incredibly tender. Plan for about a pound per person since it shrinks while cooking. Let it rest before slicing to keep all those good juices inside. Sometimes I'll add sliced onions to the pan, but honestly, it's perfect just as it is.

Time to Serve

Slice your brisket against the grain into nice half-inch pieces; drizzle with all those wonderful pan juices. We love serving this with creamy mashed potatoes or crusty bread to soak up every drop of sauce. Some roasted vegetables on the side make it a complete meal.

Plan Ahead

One of the best things about this brisket? You can make it ahead. Cook it completely, slice it once it's cool, then put it back in all those amazing juices. When it's time for dinner, just warm it up covered in the oven. The meat stays incredibly tender, and those flavors just keep developing.

Saving Some For Later

This brisket freezes beautifully. I often make extra just to have some tucked away for busy weeks. Wrap it well in its sauce; it'll stay perfect for months. Just remember to thaw it slowly in the fridge—it takes about two days—then warm it gently in the oven.

A sliced beef brisket coated in a rich, dark sauce is presented in a black baking dish, accompanied by a small bowl of extra sauce on the side.
A sliced beef brisket coated in a rich, dark sauce is presented in a black baking dish, accompanied by a small bowl of extra sauce on the side. | zestplate.com

More Than Just Dinner

This three-ingredient brisket has become our family tradition. It's what I make for every holiday, what friends request when they visit, and what my kids want to learn before they leave home. Something about its simplicity and incredible results just brings people together. The way everyone's eyes light up when they taste it—that's what makes cooking so special.

Summary

This simple brisket recipe transforms a few basic ingredients into a delicious, tender meal with minimal preparation. By using just three ingredients and slow cooking, you can create a restaurant-quality dish at home.

Recipe FAQs

→ Why let the brisket rest after cooking?

Resting allows the meat juices to redistribute throughout the brisket. This makes the meat more tender and easier to slice without losing moisture.

→ What does cutting against the grain mean?

Cutting against the grain means slicing perpendicular to the muscle fibers. This makes each bite more tender by shortening the muscle fibers.

→ Can I make this in a slow cooker?

Yes, you can cook this in a slow cooker on low for 8-10 hours. Just transfer all ingredients and follow the same preparation steps.

→ Why use point or deckle cut brisket?

These cuts have more marbling throughout the meat. This extra fat keeps the meat moist during long cooking and adds more flavor.

→ Can I freeze leftover brisket?

Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly with some of the sauce to keep it moist.

Three Ingredient Brisket

Tender, juicy brisket made simple with ketchup and onion soup mix. This slow-cooked meat needs just 5 minutes prep for amazing results.

Preparation Time
5 min
Cooking Time
420 min
Total Duration
425 min
By Fatiha: Fatiha

Category: Main Dishes

Skill Level: Easy

Cuisine: American

Output: 14 Servings (1 brisket)

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 6-8 pound brisket (point or deckle cut preferred).
02 24 ounces ketchup.
03 1 ounce dry Lipton Onion Soup and Dip Mix.
04 1 cup water.

Directions

Step 01

Set oven temperature to 275°F.

Step 02

Mix ketchup, onion soup mix, and water in a large bowl until well combined.

Step 03

Place brisket in roasting pan, pour sauce over, flip to coat both sides.

Step 04

Seal pan tightly with foil, keeping it from touching meat and sauce.

Step 05

Roast for 7-8 hours until fork tender but not falling apart.

Step 06

Let rest 1-2 hours before slicing against grain into 1/2-inch pieces.

Notes

  1. Keeps in fridge up to 5 days.
  2. Can be frozen up to 3 months.
  3. Always slice against the grain.

Required Equipment

  • Large roasting pan.
  • Aluminum foil.
  • Oven.

Allergen Information

Review each component for possible allergens and consult a health professional when concerned.
  • Onion.

Nutritional Information (per serving)

These figures serve as estimates and are not a substitute for medical advice.
  • Calories: 763
  • Fat: 48 g
  • Carbohydrates: 4 g
  • Protein: 75 g