Beef Brisket, with Chili Sauce and Onion

By HomeCookin

Extremely easy preparation; cooks low and slow.

Ingredients

• 4 to 6 pound beef brisket, visible fat untrimmed
• 1 envelope dried onion soup mix
• 1 cup bottled chili sauce

Details

Preparation time 10mins
Cooking time 150mins

Preparation

Step 1

Preheat the oven to 325°F (162°C).
Pat the brisket dry and place it in a nonreactive roasting pan or a glass baking dish. Mix the chili sauce and dried onion soup mix in a bowl and pour it over the brisket. Cover the baking dish or roasting pan tightly with aluminum foil. Bake the brisket until tender, about 30 minutes per pound, figure 2 to 3 hours, depending on the size of your brisket. Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Meanwhile, skim the fat from the surface of the pan juices and discard. Pour the defatted pan juices into a gravy boat or, if a thicker consistency is desired, pour the juices into a saucepan and simmer until reduced slightly. Trim any visible fat from the brisket, then thinly slice it against the grain. Pile the slices on a platter and pass the warm pan juices on the side.