Tangy Tomato Brisket

By Cubby

Ingredients

• One 5- to 8-pound beef brisket, trimmed of all fat
• One 24-ounce bottle ketchup or chili sauce
• 1 package dry onion soup mix
• Several dashes hot sauce

Details

Servings 8
Preparation time 10mins
Cooking time 430mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 275 degrees F.

Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water or broth and stir to combine.

Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours. (approx. 1 hour per pound)

Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.