Three Ingredient Brisket (Print)

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

# 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:

01 - Set oven temperature to 275°F.
02 - Mix ketchup, onion soup mix, and water in a large bowl until well combined.
03 - Place brisket in roasting pan, pour sauce over, flip to coat both sides.
04 - Seal pan tightly with foil, keeping it from touching meat and sauce.
05 - Roast for 7-8 hours until fork tender but not falling apart.
06 - Let rest 1-2 hours before slicing against grain into 1/2-inch pieces.

# Notes:

01 - Keeps in fridge up to 5 days.
02 - Can be frozen up to 3 months.
03 - Always slice against the grain.

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