Tangy Tomato Brisket

4.3(52)

by Ree Drummond·published 2015-03-11

Main Dish

Servings

8 servings

Total time

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Calories / serving

1061 kcal

Ingredients (4)

serves

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)brisket
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mixonion-soup-mix
Several dashes hot sauce

Instructions (4 steps)

01Preheat the oven to 275 degrees F.
02Place 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 and stir to combine. (You can add more water if needed!)
03Pour 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.
04Remove 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.

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Not rich — missing servings, total time, or calories.