Best Brisket Recipe
 
Prep time
Cook time
Total time
 
*adapted from my family and our local preschool's cookbook.
Author:
Serves: 8-10 servings
Ingredients
  • 1 large beef brisket (I buy first cut)
  • Kosher Salt
  • Pepper
  • 1 onion, medium dice
  • 5 celery stalks, medium dice
  • 5 carrots, medium dice
  • 1 whole jar Heinz Chili Sauce
  • 1 package onion soup mix
  • 3 Tablespoons brown sugar
  • OPTIONAL:
  • 4-6 carrots cut into 2 inch chunks,
  • New baby potatoes or dutch pee wee potatoes (12-16 ounces)
Instructions
  1. Preheat oven to 350 degrees.
  2. Season brisket well on both sides with Kosher Salt and Pepper. Set aside.
  3. In a roasting pan, combine onion, celery, carrots, Heinz Chili Sauce, onion soup mix, and brown sugar.
  4. Cover brisket well with sauce.
  5. Add water about halfway up the meat.
  6. Cover pan tightly with tin foil.
  7. Bake for 3½ hours.
  8. Remove tin foil.
  9. Bake uncovered for 30 minutes more or until done. Should be fork tender.
  10. If you add potatoes and carrots, add during last hour of cooking.
Notes
If serving with potatoes and carrots, add during last hour of cooking.

If you want a thicker sauce, after brisket is done cooking, remove meat from pan. Place roasting pan over two burners over medium heat and boil vegetables until sauce is thickened (10-15 minutes). This is only if you want a thicker sauce and you don't want to let it reduce too much. If it reduces too much, you won't have enough sauce to cover brisket.

When serving, always cut brisket against the grain.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/best-brisket-recipe/